Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/4 cup unsalted butter, melted; 1/2 tsp vanilla extract; 1 cup heavy cream; 1/4 cup powdered sugar; 1/4 cup fresh lemon juice; Zest of 1 lemon

Highlighted under: Sweet Food

I absolutely adore making this Mini Heart Cake with Lemon Cream for special occasions. The delicate, fluffy texture of the cake harmonizes beautifully with the zesty lemon cream. It’s a treat that’s not only visually appealing but also bursting with fresh flavors that brighten up any celebration. The best part? It's surprisingly easy to make, and I often find myself whipping it up for weekend get-togethers just to delight my friends and family.

Created by

Octavia Bellamy

Last updated on 2026-01-05T21:05:34.189Z

When I first decided to create this Mini Heart Cake, I wanted to combine my love for baking with a refreshing twist. The lemon cream is made using fresh lemon juice and zest, which elevates the flavor profile and makes it incredibly vibrant. After several tries, I discovered that using a light, airy sponge for the cake is key to balancing the richness of the cream.

I also found that chilling the lemon cream for a bit before spreading it on the cake makes a significant difference in the overall texture. It thickens nicely and spreads beautifully without running off the sides. The joy on my loved ones' faces when they take the first bite is priceless!

        Why You'll Love This Recipe
        Lemon zest adds a refreshing twist to the classic cake flavor.
Perfect individual portions that are both cute and delicious.
Great for sharing on special occasions or just for a sweet treat.

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a pivotal role in achieving the desired texture and flavor. The all-purpose flour provides the foundation for the cake, lending it structure while the sugar not only sweetens but also contributes to the cake's moisture and softness. Opting for fresh lemon juice and zest is crucial; they deliver a bright, tangy element that cuts through the sweetness, creating a well-balanced bite. For a lighter cake, consider swapping half of the all-purpose flour with cake flour, but be aware that this may slightly change the structure.

When it comes to the lemon cream, the heavy cream is the star, as its fat content is essential for achieving a rich, velvety texture. Ensure your mixing bowl is chilled before you begin whipping; this helps the cream reach the ideal consistency faster. The lemon juice and zest enhance the cream with a refreshing zing, but be cautious with the zest quantity; too much can introduce bitterness. If you prefer a sweeter cream, feel free to adjust the powdered sugar to your taste.

Baking Tips for Success

Preheating your oven to the correct temperature is critical. A hot oven ensures that the cakes rise appropriately, creating the fluffy texture we love. Always check your oven's temperature with an oven thermometer; ovens can often be off by several degrees. Avoid opening the oven door during the first 20 minutes of baking, as this can cause the cakes to collapse. Instead, rely on a toothpick inserted into the center to determine doneness; it should come out clean or with a few moist crumbs attached.

Cooling the cakes on a wire rack is just as important. Allowing air to circulate around them prevents sogginess. If you're in a hurry, you can place the cakes in the refrigerator to speed up the cooling process, but make sure they are wrapped in plastic wrap to prevent drying out. Once cool, the cakes are easier to slice and will stack beautifully with the lemon cream without crumbling.

Ingredients

Gather these simple ingredients to create your delightful Mini Heart Cake with Lemon Cream!

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract

For the Lemon Cream

1 cup heavy cream
1/4 cup powdered sugar
1/4 cup fresh lemon juice
Zest of 1 lemon

Make sure to have all ingredients at room temperature for best results!

Instructions

Follow these simple steps to create your delightful Mini Heart Cake with Lemon Cream!

Prepare the Cake Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the melted butter and vanilla extract. Gradually combine the wet and dry ingredients until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C). Grease a heart-shaped cake pan and pour in the batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack.

Make the Lemon Cream

In a chilled mixing bowl, combine the heavy cream, powdered sugar, lemon juice, and zest. Whip until soft peaks form. Be careful not to over-whip.

Assemble the Cake

Once the cakes have cooled, slice each in half horizontally. Layer the lemon cream between the layers and on top of the cake. Decorate as desired.

Chill the assembled cake for about 30 minutes for a firmer texture.

Pro Tips

For an extra touch, try adding some fresh berries on top for garnish. They complement the flavors beautifully!

Serving Suggestions

This Mini Heart Cake is not just adorable; it’s also versatile. You can serve it as a romantic dessert for a special dinner or cut it into smaller pieces for a delightful party treat. For added flair, consider garnishing with fresh berries or edible flowers on top of the cream. A drizzle of berry sauce can also add an appealing visual contrast and additional flavor.

If you're hosting a larger gathering, feel free to multiply the recipe and bake in a larger heart-shaped pan or even a rectangular pan. Just be sure to adjust the baking time accordingly, checking for doneness with the toothpick method. When scaling up, you can layer the cake with more lemon cream or even add a layer of fresh fruit in between for a refreshing twist.

Storage Tips

If you happen to have leftovers, store the assembled cake in an airtight container in the refrigerator. It’s best consumed within 1-2 days, as the cream can soften the cake over time. If you plan to prepare it ahead of time, consider making the cakes and lemon cream separately. The cakes can be wrapped tightly in plastic wrap and stored at room temperature, while the lemon cream should be kept chilled until you're ready to assemble.

For an even longer shelf life, you can freeze the unassembled cakes. Thaw them at room temperature when you're ready to serve. Avoid freezing the lemon cream, as it may separate upon thawing. By keeping the components separate, you ensure the best texture and taste when it’s time to enjoy!

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can make the cake layers and lemon cream separately a day in advance. Just assemble them when you're ready to serve.

→ Can I substitute the lemon with another citrus?

Yes, you can use lime or orange for a different flavor profile. Just adjust the amount to taste.

→ What should I do if my cake is too dry?

Make sure to not overbake the cakes and check them a few minutes earlier than the stated time.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. The cake is best enjoyed within 2-3 days.