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: 12 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup fresh lemon juice; 1/2 cup sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; Zest of 2 lemons

Highlighted under: Golden Inspiration

I absolutely adore making these Mini Heart Cakes with Lemon Curd. Each bite is a burst of fresh citrus flavor that brightens my day. They’re perfect for any occasion, be it a romantic dinner or a festive gathering, and the heart shape adds a special touch. I love how the tangy lemon curd contrasts with the sweet cake, making it a delightful treat. This recipe is simple yet impressive, and I promise it will steal the show at your next celebration!

Created by

Tallulah Brooks

Last updated on 2026-01-06T11:29:34.733Z

When I first made this Mini Heart Cake with Lemon Curd, I was amazed by how easy it was to bring such a lovely dessert to life. The combination of fluffy cake and tangy curd adds a lovely depth of flavor. I initially worried about getting the lemon curd just right, but I found that cooking it slowly over low heat really helps in achieving that velvety texture that everyone loves.

Another tip I learned during my baking adventures is to let the cakes cool completely before adding the curd; this prevents the curd from melting into the cake. The presentation is certainly elevated when you catch a glimpse of that vibrant lemon filling peeking through the heart-shaped cakes. I can't wait for you to try it!

Why You'll Love This Recipe
Perfectly balanced sweet and tangy flavors
Unique heart shape makes it ideal for special occasions
Easy to follow, yet looks stunning on any dessert table

Mastering the Technique

To achieve the perfect texture for your Mini Heart Cakes, ensure your butter is at room temperature before creaming with the sugar. This step is crucial for creating a light and airy batter. If the butter is too cold, it won’t incorporate air as effectively, resulting in denser cakes. Cream the mixture until it’s pale and fluffy; this usually takes about 3-5 minutes with an electric mixer on medium speed.

When baking in heart-shaped molds, it’s important to monitor the baking time closely, as smaller cakes may cook faster than larger ones. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, but no wet batter. Depending on your oven calibration and the size of your molds, cooking time may vary slightly.

Citrus Curd Essentials

When making the lemon curd, continuous stirring is key to prevent the eggs from scrambling. Use a whisk and keep the mixture moving until it thickens to a custard-like consistency, which may take about 8-10 minutes over medium heat. The curd is ready when it coats the back of a spoon. If it thickens too quickly or starts to bubble, reduce the heat immediately to avoid curdling.

For a smoother texture, consider straining the curd through a fine-mesh sieve before transferring it to a bowl. This removes any unintended bits of cooked egg and lemon zest, resulting in a silky finish that pairs beautifully with the sweetness of the cake. Also, feel free to adjust the sugar level in the curd to match your taste—less sugar will enhance the tartness of the lemons.

Ingredients

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
1/2 tsp baking powder
1/4 tsp salt

For the Lemon Curd

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

Gather all your ingredients before you start baking to make the process smooth and enjoyable!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake the Cakes

Grease heart-shaped molds and pour the batter evenly into them. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the molds for 10 minutes before transferring them to a wire rack.

Make the Lemon Curd

In a saucepan, combine lemon juice, sugar, and eggs over medium heat. Stir continuously until thickened, then remove from heat and add butter and lemon zest. Pour the curd into a bowl, cover with plastic wrap, and let it cool in the fridge.

Assemble the Cakes

Once the cakes have cooled, carefully slice them in half. Fill each heart with a generous spoonful of lemon curd, then place the top half back on. Dust the finished cakes with powdered sugar for a touch of elegance.

Enjoy these delightful Mini Heart Cakes with family and friends while basking in the compliments!

Pro Tips

For a richer flavor, consider adding a teaspoon of lemon extract to the cake batter.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made a day ahead of your event. After cooling completely, store them in an airtight container at room temperature, but avoid stacking them to prevent squashing. If you’ve made extra lemon curd, it can be stored in the refrigerator for up to a week. Just make sure to keep it in a tightly sealed container.

If you’re feeling creative, consider freezing the uncooked batter in heart-shaped molds. Once frozen solid, they can be transferred to a sealable bag and stored for up to three months. When you're ready to bake, simply preheat the oven and extend the baking time by a few minutes until they are fully cooked.

Serving Suggestions

For an elegant presentation, serve the Mini Heart Cakes on a decorative platter, perhaps garnished with fresh berries or mint leaves. You can also drizzle some extra lemon curd over the top for added flavor and visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream beside each cake enhances the experience and balances the tart lemon.

To take these cakes to the next level, consider adding a layer of raspberry or strawberry jam as an additional filling. This will not only introduce a new flavor dimension but will also provide a beautiful contrast against the bright yellow lemon curd and the soft cake.

Questions About Recipes

→ Can I use bottled lemon juice for the curd?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice will work in a pinch.

→ How long can I store the lemon curd?

You can keep the lemon curd in the refrigerator for up to a week.

→ Can I freeze the cakes?

Yes, the cakes can be frozen for up to three months. Just wrap them tightly in plastic wrap!

→ What can I substitute for eggs in the cake?

You can use applesauce or flaxseed meal as an egg replacer in this recipe.