Mini Heart Cake with Lemon Curd

Name: Mini Heart Cake with Lemon Curd
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 mini cakes
Ingredients: 1/2 cup lemon juice (freshly squeezed); 1 tablespoon lemon zest; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk

Highlighted under: Daily Favorites

I absolutely adore baking heart-shaped treats, and this Mini Heart Cake with Lemon Curd has become a delightful favorite in our household. The combination of light, fluffy cake with zesty lemon curd creates a refreshing dessert that truly stands out. Each bite is a perfect balance of sweetness and tanginess, making it ideal for special occasions. Plus, the mini size makes them so cute and easy to share! Whether it’s for a romantic dinner or a festive gathering, these cakes never fail to impress.

Created by

India Rutherford

Last updated on 2026-01-06T12:21:35.234Z

When I first baked these Mini Heart Cakes, I knew I wanted to make them special with a homemade lemon curd. The moment I tasted the combination of fluffy sponge and tangy curd, I knew I had struck gold. The cake itself is surprisingly easy to whip up, but it’s the lemon curd that takes the flavor to another level.

One crucial tip I learned is to chill the lemon curd before filling the cakes. Not only does it enhance the flavors, but it also helps to set the curd nice and firm, preventing it from oozing out of the cakes. Trust me, your guests will be raving about these beauties!

        Why You'll Love This Recipe
        The perfect balance of sweetness and citrus zest
Adorable mini size for a charming presentation
Simple ingredients that yield impressive results

      

Mastering the Lemon Curd

Creating a smooth and luscious lemon curd is all about the right technique. When combining the lemon juice, zest, granulated sugar, and eggs in the saucepan, be sure to whisk continuously over medium heat. This prevents the eggs from scrambling and ensures a silky texture. The curd is ready when it coats the back of a spoon and holds a line when drawn with your finger, which typically takes about 8-10 minutes.

Once you've achieved the desired thickness, remove the saucepan from heat and add the cubed unsalted butter. Stir until fully melted and incorporated, which adds richness to the curd. Allow it to cool in the saucepan at room temperature before transferring it to an airtight container. Lemon curd can be made up to a week ahead of time and stored in the refrigerator, making your baking day more manageable!

Baking Tips for Fluffy Cakes

To achieve the light and airy texture of the mini heart cakes, it’s essential not to overmix the batter after adding the flour. When you combine the creamed butter and sugar with the eggs and vanilla, mix until just blended. Then, alternate adding the flour mixture and milk in small increments, folding gently until combined. Overmixing can lead to dense cakes rather than the fluffy ones we desire.

I recommend using room temperature ingredients, especially the eggs and butter, as this helps in creating an emulsion that traps air and results in a lighter cake. If you're short on time, quickly warm the eggs in a bowl of warm water for about 5-10 minutes. Properly greasing the molds is also critical; using a non-stick spray or buttering and flouring them ensures your cakes come out intact.

Ingredients

Gather the following ingredients to create the Mini Heart Cake:

For the Lemon Curd

1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, cubed

For the Mini Heart Cakes

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

Once you have everything ready, let's get started on this delightful treat!

Instructions

Follow these steps to create your Mini Heart Cake with Lemon Curd:

Make the Lemon Curd

In a saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk over medium heat until it thickens. Remove from heat, stir in butter, and let it cool.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar, then add eggs one at a time along with vanilla extract. Gradually mix in the flour mixture, alternating with milk.

Bake the Cakes

Grease mini heart-shaped molds and fill them with batter. Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool completely.

Assemble the Cakes

Cut a small cavity in the center of each cake and fill with lemon curd. Top with whipped cream or powdered sugar, if desired.

Enjoy these delightful Mini Heart Cakes with your loved ones!

Pro Tips

Try using a combination of citrus juices like lime and orange for a unique twist on the lemon curd.

Serving Suggestions

These mini heart cakes are not just visually appealing but also versatile in serving. To elevate their presentation, consider serving them on a platter garnished with fresh berries or edible flowers. A sprinkling of powdered sugar or a drizzle of honey can add an extra touch of sweetness that complements the zesty lemon curd perfectly.

For a fun variation, try topping each cake with a dollop of flavored whipped cream, such as vanilla or lavender. This adds another layer of flavor and an eye-catching appeal. Alternatively, consider a chocolate ganache drizzle for those who enjoy a richer sweet contrast to the lemon.

Storage and Make-Ahead Tips

If you're planning to make the mini heart cakes or lemon curd ahead of time, store the cakes in an airtight container at room temperature for up to two days. For longer storage, wrap them individually in plastic wrap and keep them in the freezer. They will maintain their flavor and texture for up to three months; just bring them to room temperature before serving.

The lemon curd can be prepared a week in advance and refrigerated, allowing the flavors to meld beautifully. If you notice the curd has thickened too much, you can easily whisk in a bit of warm water to reach your desired consistency before using it to fill the cakes.

Questions About Recipes

→ Can I make the lemon curd in advance?

Yes! You can prepare the lemon curd up to a week ahead and store it in the refrigerator.

→ What can I substitute for the butter?

You can use coconut oil or a dairy-free butter alternative for a dairy-free version.

→ How do I know when the cakes are done?

Insert a toothpick into the center of the cake; it's done when it comes out clean.

→ Can I freeze the cakes?

Yes, you can freeze the unfilled cakes, but it’s best to fill them with curd right before serving.