Mini Heart Cake with Lemon Curd

Name: Mini Heart Cake with Lemon Curd
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1 tbsp baking powder; 1/4 cup milk; Pinch of salt; 1/2 cup freshly squeezed lemon juice; 1/2 cup sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; Zest of 1 lemon

Highlighted under: Classic Baking Ideas

I love making these Mini Heart Cakes with Lemon Curd for special occasions or simply to brighten up my day. The combination of soft, fluffy cake and zesty lemon curd creates a delightful balance that leaves my taste buds dancing with joy. Each bite is a burst of flavor that’s almost too good to resist! These charming little cakes are not just adorable; they are also quite simple to make, requiring just a few essential ingredients. Whether it’s a heartwarming gesture or a treat for myself, this recipe is always a winner.

Created by

Tabitha Collins

Last updated on 2026-01-06T11:53:35.101Z

When I first attempted to create these Mini Heart Cakes, I was amazed by how well the lemon curd complemented the cake's fluffiness. The process was a delightful challenge, and I quickly learned that using freshly squeezed lemon juice made all the difference in flavor. It adds a brightness that store-bought variations simply can’t replicate.

One particular tip I find essential is to let the lemon curd cool completely before layering it on the cakes. This prevents the curd from melting the frosting and helps maintain the beautiful heart shape. It's these little details that make the cakes not just delicious but visually appealing too!

        Why You Will Love This Recipe
        Delicate heart shape that’s perfect for celebrations
Zesty lemon flavor that refreshes your palate
Light and fluffy texture that makes each bite delightful

      

Mastering the Cake Batter

Achieving the perfect cake batter is key to ensuring that your Mini Heart Cakes come out light and fluffy. When creaming the butter and sugar, aim for a pale, fluffy mixture—this usually takes about 3-4 minutes of mixing on medium speed. Be cautious not to overmix once the flour is added; stop as soon as you see no more dry flour to prevent the cakes from becoming dense. The batter may be slightly lumpy, and that's perfectly fine!

Using room temperature ingredients, including eggs and milk, can significantly improve the final texture of your cakes. Cold ingredients can lead to a more dense cake since they won’t combine as well with the butter. If you forget to take them out in advance, you can place eggs in warm water for 10-15 minutes to bring them to temperature.

Perfecting the Lemon Curd

Making the lemon curd may seem daunting, but it's all about patience and gentle heat. When cooking the mixture, constantly stir to prevent it from sticking and curdling. You'll know it’s ready when it coats the back of a spoon and holds a clean line when you run your finger through it. Be careful not to let it boil; if it starts to bubble, remove it from the heat immediately to avoid scrambling the eggs.

The lemon zest adds a vibrant flavor profile to your curd, enhancing the overall taste of the cakes. If you're short on lemons, bottled lemon juice can be used, but remember that fresh juice always yields a brighter and more aromatic result. Additionally, this lemon curd can be made in advance and stored in the refrigerator for up to a week, making your cake preparation even easier.

Ingredients

Gather these simple ingredients to create your Mini Heart Cakes with Lemon Curd:

For the Cake:

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tbsp baking powder
1/4 cup milk
Pinch of salt

For the Lemon Curd:

1/2 cup freshly squeezed lemon juice
1/2 cup sugar
3 large eggs
1/4 cup unsalted butter, cubed
Zest of 1 lemon

These ingredients come together to form a delightful treat that’s sure to impress!

Instructions

Follow these steps to create your Mini Heart Cakes:

Make the Cake Batter

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

Bake the Cakes

Grease mini heart-shaped pans and pour the batter evenly into each mold. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack.

Prepare the Lemon Curd

In a saucepan, whisk together the lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the butter and lemon zest until smooth. Allow the curd to cool completely.

Assemble the Cakes

Once the cakes are cool, slice them in half horizontally. Spread a generous layer of lemon curd in between the cake layers. Top each cake with a dollop of additional lemon curd and optionally decorate with fresh berries or whipped cream.

Enjoy your adorable and delicious Mini Heart Cakes!

Pro Tips

For an extra touch, you can dust the cakes with powdered sugar just before serving.

Serving Suggestions

These Mini Heart Cakes are fantastic on their own, but they can be dressed up easily for special occasions. For a delightful presentation, top each cake with a fresh raspberry or a sprig of mint. A dusting of powdered sugar adds elegance and a touch of sweetness without overpowering the zesty lemon curd. Alternatively, a swirl of lightly sweetened whipped cream can create a lovely contrast to the tart lemon flavor.

You can serve these cakes for various events such as baby showers, weddings, or even as a romantic dessert for two. Given their size, they’re easy to manage, and each guest can have their own little treat. Pair them with a light tea or a sparkling beverage to elevate the experience.

Storage and Freezing Tips

If you find yourself with leftover Mini Heart Cakes, you can extend their shelf life by storing them in an airtight container at room temperature for up to two days. If you want to keep them longer, they freeze remarkably well. Wrap each individual cake in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Just allow them to thaw in the fridge overnight before serving.

When serving cakes that have been frozen, drizzle a bit of extra lemon curd on top after thawing for that fresh flavor. This simple trick revives their taste and moisture. If you prefer, you can also prepare the lemon curd ahead of time and store it separately, so it's ready to use once the cakes are prepared.

Questions About Recipes

→ Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used for convenience, but homemade offers superior flavor.

→ How should I store leftover cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Yes, you can freeze the unassembled cakes for up to a month. Thaw them before adding the lemon curd.

→ What other flavors can I use instead of lemon?

You can experiment with other citrus fruits like lime or orange for a similar refreshing taste.