Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 pieces
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; Zest of 1 lemon; 1 cup heavy cream; 1/4 cup powdered sugar; 1/4 cup lemon juice; Zest of 1 lemon; 1 teaspoon vanilla extract

Highlighted under: Favorite Baking Recipes

I absolutely love making these Mini Heart Cakes with Lemon Cream for any special occasion. Each bite is a delightful blend of sweet and tangy flavors that never fails to impress my guests. The process is simple yet rewarding, and decorating them is like a fun art project—perfect for any baking enthusiast. I find that the lemon cream adds a refreshing twist, balancing the sweetness of the cake beautifully. It’s definitely a recipe I treasure and love to share with friends and family.

Created by

Lavinia Moore

Last updated on 2026-01-05T21:17:34.448Z

When I first decided to make these Mini Heart Cakes, I wanted something unique for a friend's birthday. The heart shape adds a personal touch, and the lemon cream filling truly elevates the dessert. I loved experimenting with the lemon zest, which not only enhances the flavor but also provides a beautiful aroma that fills my kitchen.

One tip that I found invaluable is to chill the lemon cream before filling the cakes. This helps it to set better and gives a refreshing burst when biting into the cake. Each time I make these, I find myself drawn to their cute presentation and bright flavor—they are perfect for celebrating love!

Why You Will Love This Recipe
Delicate heart shape that adds charm to any occasion
Lemon cream provides a refreshing and zesty twist
Perfectly light yet satisfying, great for dessert lovers

Tips for Perfecting Your Mini Heart Cakes

To achieve the best texture for your Mini Heart Cakes, it’s crucial to cream the butter and sugar until they are light and fluffy. This process incorporates air, resulting in a tender crumb. Using room temperature butter ensures it blends smoothly, so take your butter out of the fridge about 30 minutes before you start baking. Additionally, make sure your eggs are at room temperature as well; this helps them emulsify better into the batter.

When measuring your flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down. Excess flour can lead to dense cakes, which we definitely want to avoid. If you find your cake batter is too thick, you can add a little more milk, a tablespoon at a time, until you achieve a silky consistency that's just pourable.

Lemon Cream: Making It Light and Fluffy

For a light and airy lemon cream, whip the heavy cream just until soft peaks form—this ensures your cream isn’t too dense. Start with a chilled bowl and whisk to stabilize the cream. Adding the powdered sugar gradually not only sweetens it but helps in obtaining a smooth texture. Be careful not to over-whip; otherwise, you’ll end up with butter. If you do find yourself in this situation, just fold in a bit more cream to lighten it back up.

Zesting the lemon not only adds flavor but also enhances the brightness of your cream. Make sure to use only the yellow part of the lemon's skin; the white pith underneath can impart a bitter taste. If you want to enhance the citrus flavor even further, consider adding a drop or two of lemon extract along with the juice.

Storage and Serving Suggestions

These Mini Heart Cakes are best served fresh, but they can be stored in the refrigerator for up to 2 days. To keep them from drying out, wrap them in plastic wrap or store them in an airtight container. If you plan to make them ahead of time, bake the cakes a day or two in advance and store them without frosting. Assemble and fill them just before serving for the freshest taste.

For a delightful twist, try adding fresh berries between the cake layers or on top as a garnish. Strawberries or raspberries pair excellently with the lemon flavor. You can also sprinkle some mint leaves for an extra touch of color and freshness. If you have any leftover lemon cream, use it to fill crepes or as an accompaniment to pancakes on a leisurely breakfast morning.

Ingredients

For the Mini Heart Cakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon

For the Lemon Cream Filling

1 cup heavy cream
1/4 cup powdered sugar
1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Finally, fold in the lemon zest.

Bake the Cakes

Grease and flour heart-shaped cake pans or your preferred cake molds. Pour the batter evenly into the prepared pans. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Cream

In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Continue whipping until soft peaks form. Chill the lemon cream in the refrigerator for at least 20 minutes.

Assemble and Serve

Once the cakes are completely cool, slice them in half horizontally if desired. Fill with lemon cream and layer the cakes. Top with additional lemon cream and garnish with lemon zest. Serve these delightful heart cakes chilled.

Enjoy these charming mini cakes at your next celebration!

Pro Tips

Using fresh lemon juice will yield the best flavor for the cream. Don't forget to chill your mixing equipment for the cream to achieve better peaks.

Ingredient Substitutions

If you're looking to make this recipe gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. I recommend using one that includes xanthan gum for better structure. For a dairy-free version, substitute the unsalted butter with coconut oil and use a plant-based milk option. This not only caters to dietary needs but also adds a unique flavor profile to the cakes.

For a lower sugar option, you can reduce the granulated sugar in the cake batter by up to one third without significantly affecting the texture. Instead, consider enhancing flavor with a bit of extra lemon zest or experimenting with sugar alternatives like coconut sugar or monk fruit sweetener, keeping in mind that these may slightly alter the taste and texture.

Scaling Up for Larger Celebrations

If you're planning to make mini heart cakes for a larger gathering, feel free to double the recipe. Just ensure that when baking larger quantities, you monitor the cakes closely, as they may need additional baking time. For this, you could also opt to use standard round cake pans instead of mini heart molds, making it easier to decorate and serve to a crowd.

When scaling up, consider prepping the lemon cream filling in larger batches as well. Just maintain the same ratios and use a larger mixing bowl. If you're short on time, also remember that you can prepare the lemon cream a day in advance and keep it in the fridge; just give it a gentle stir before using it to refill the cakes.

Flavor Variations

While the classic lemon flavor is delightful, you can experiment with adding different citrus zests like lime or orange for a unique twist. These variations can infuse the cake with a different depth of flavor. Just remember to balance the acidity; for example, reduce the amount of juice slightly if you increase zest from another citrus.

For a richer flavor, consider infusing the cake batter with a hint of almond extract in addition to the vanilla extract. This adds a nutty undertone that beautifully complements the lemon. Adding a small amount of poppy seeds to the batter can also provide a lovely crunch and texture that elevates the overall experience of the cakes.

Questions About Recipes

→ Can I substitute the lemon juice with another flavor?

Yes, you can use lime juice or even orange juice for a different citrus twist.

→ How should I store these cakes?

Keep them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the mini heart cakes?

Yes, you can freeze the cakes without the filling for up to a month; thaw before adding the cream.

→ What other flavors work well with these cakes?

Vanilla, almond, or berry flavors also complement the light cake beautifully.