Mini Heart Cake with Lemon Curd

Name: Mini Heart Cake with Lemon Curd
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
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 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup fresh lemon juice; 1/2 cup granulated sugar; 3 large eggs; 1/2 cup unsalted butter, cubed; 1 tablespoon lemon zest

Highlighted under: Oven Ideas

I absolutely adore making these Mini Heart Cakes with Lemon Curd! Every time I bake them, the vibrant citrus tang of the lemon curd paired with the light, fluffy cake creates an irresistible combination. They are perfect for any occasion, whether it’s a romantic dinner for two or a delightful surprise for friends. The beautiful heart shapes make them extra special and give a lovely personal touch that everyone appreciates. Plus, they are surprisingly easy to make, allowing me to whip them up in no time!

Created by

Verity Langdon

Last updated on 2026-01-06T12:45:34.653Z

When I first tried this recipe, I was pleasantly surprised by how simple it was to create such an elegant dessert. The secret lies in allowing the lemon curd to fully set before icing the cakes - it gives a beautiful glossy finish that adds to the aesthetic. Each slice reveals a soft cake dripping with bright lemon flavor, which is best complemented by a light dusting of powdered sugar.

One of my favorite tips is to make the lemon curd a day in advance. This not only enhances the flavor but also saves time on the day you plan to serve these delightful cakes. Trust me, the extra effort is worth it when your guests take that first bite!

Why You'll Love This Recipe
Delicate heart shapes perfect for romance or special occasions
Bright, zesty lemon curd that brings brightness to every bite
Moist and fluffy cake texture that's simply irresistible

Understanding the Ingredients

The combination of all-purpose flour and granulated sugar is crucial for the desired cake texture. The flour provides structure while the sugar contributes to the cake’s sweetness and moisture. I recommend using a kitchen scale for accurate measurements since even a slight deviation can affect the final outcome. If you’re looking to reduce sugar, consider using a sugar substitute suitable for baking, such as erythritol, but keep in mind it may slightly alter the texture.

Unsalted butter is ideal in this recipe as it allows you to control the amount of salt in the batter. Make sure your butter is softened to room temperature for easy creaming with sugar; this creates tiny air bubbles that contribute to the fluffy texture. For a dairy-free option, you can substitute with coconut oil, although it will lend a different flavor. Be cautious not to overmix the batter, as this can lead to a denser cake.

Perfecting the Lemon Curd

Making lemon curd requires patience and attention. The mixture should be stirred constantly over medium heat until it thickens, which usually takes 10-15 minutes. If you find the curd remains runny, increase the heat slightly but be sure not to boil it, as this can lead to scrambled eggs. Once thickened, remember to strain the curd to achieve a smooth, velvety finish—this step is essential for elevating the dessert’s presentation.

Substituting ingredients in the lemon curd is possible; for instance, you can use lime juice for a different citrus flavor, or even a mix of citrus juices. If you prefer a less intense lemon flavor, reducing the lemon juice by a couple of tablespoons can balance the tartness. Once cooled, this curd can be stored in an airtight container in the fridge for up to a week, making it a great make-ahead option for your mini heart cakes.

Ingredients

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

For the Cake

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 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Lemon Curd

1/2 cup fresh lemon juice
1/2 cup granulated sugar
3 large eggs
1/2 cup unsalted butter, cubed
1 tablespoon lemon zest

These ingredients will combine to create a deliciously refreshing dessert!

Instructions

Follow these steps to make your Mini Heart Cakes with Lemon Curd:

Make the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the Cakes

Pour the batter into the prepared pans, filling them about 3/4 full. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in 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.

Prepare the Lemon Curd

While the cakes are cooling, whisk together lemon juice, sugar, and eggs in a saucepan over medium heat. Stir until the mixture thickens, about 10-15 minutes. Remove from heat and stir in the butter and lemon zest until fully incorporated. Strain through a fine sieve to remove any lumps. Let cool.

Assemble the Cakes

Once the cakes have cooled, carefully cut a small cone shape out of the top of each cake using a paring knife. Fill the hollow with lemon curd, then replace the tops. Dust with powdered sugar before serving.

Enjoy your beautiful Mini Heart Cakes with a side of extra lemon curd for an added zing!

Pro Tips

For the best lemon flavor, use freshly squeezed lemon juice and fresh lemon zest. You can also top the cakes with whipped cream for a creamy contrast to the citrus curd.

Serving and Presentation

When it comes to serving the Mini Heart Cakes, presentation can enhance the experience. I like to serve them on a decorative platter, dusted with powdered sugar for a touch of elegance. Fresh berries like strawberries or raspberries can be added on the side to complement the lemon flavor and add a pop of color. A light dollop of whipped cream also works beautifully, offsetting the tanginess of the lemon curd.

These mini cakes can also be adorned with edible flowers for special occasions, which not only elevates the aesthetic but also introduces a delightful flavor pairing. If you want to make them more decadent, consider a drizzle of white chocolate or a glaze made from powdered sugar and lemon juice over the top just before serving.

Storage Tips and Variations

Proper storage of the Mini Heart Cakes is important to maintain their texture. If you're not serving them immediately, keep them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the unfilled cakes for up to a month. Just make sure they are entirely cooled, wrapped tightly, and placed in a freezer-safe container to prevent freezer burn.

If you want to switch it up, consider adding flavors to the batter, such as almond extract or a sprinkle of poppy seeds for added texture. You might also experiment by substituting different fruit curds, like raspberry or passionfruit, providing a delightful twist while maintaining the cake's charming heart shape.

Questions About Recipes

→ Can I make the lemon curd ahead of time?

Yes, you can make lemon curd up to a week in advance. Store it in an airtight container in the refrigerator.

→ What should I do if the cake sticks to the pan?

Make sure to grease and flour the pans well before adding the batter. If it still sticks, run a knife around the edges to loosen it.

→ Can I substitute the flour for a gluten-free option?

Absolutely! You can use a gluten-free all-purpose flour blend in place of the regular flour.

→ How can I make the cakes more visually appealing?

You can decorate with edible flowers or fresh berries on top of the cakes for a pop of color and style.