Mini Heart Cake with Lemon Almond Cream

Name: Mini Heart Cake with Lemon Almond Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 2 tablespoons lemon juice; Zest of 1 lemon; 1 cup heavy whipping cream; 1/2 cup almond flour; 1/4 cup powdered sugar; 2 tablespoons lemon juice; Zest of 1/2 lemon

Highlighted under: Baking & Desserts

I absolutely love baking, and making this Mini Heart Cake with Lemon Almond Cream has become one of my favorite projects. The bright lemon flavor combined with the rich almond cream offers a delightful contrast that is perfect for any occasion. The soft texture of the cake just melts in your mouth, and its charming heart shape makes it ideal for celebrations like anniversaries or Valentine's Day. Embracing this cake not only brings joy to my kitchen but also guarantees smiles at the table.

Created by

Jasmine Porter

Last updated on 2026-01-14T01:37:09.857Z

When I first tried to make this cake, I wasn't sure if the combination of lemon and almond would work. To my delight, the result was a beautifully moist cake that had the perfect burst of citrus flavor balanced with a rich, nutty undertone. I learned that using freshly grated lemon zest truly elevates the taste, so I always make sure not to skip that step!

Another important tip I discovered is to let the cakes cool completely before adding the lemon almond cream. This allows the frosting to set properly, creating that lovely, velvety texture. The heart shape adds a special touch, making them not only delicious but also visually appealing!

        Why You'll Love This Cake
        Perfectly moist texture complemented by bright lemon flavors
Delicious almond cream that adds richness and depth
Adorable heart shape makes it perfect for celebrations

      

Mastering the Heart Shape

Baking mini heart cakes can be a delightful challenge, especially if you're new to using specialty molds. It's crucial to grease the molds thoroughly to prevent sticking; I recommend using a non-stick cooking spray or butter followed by a light dusting of flour. This will ensure that the cakes release easily without losing their lovely shape. Choose molds that are appropriately sized for your desired cake height to avoid baking issues.

The batter needs to be evenly distributed to ensure uniform baking. Consider using a measuring cup or piping bag for pouring the batter into the molds. You want each heart to rise evenly and develop that charming dome shape that holds beautifully. Check for doneness by inserting a toothpick at the center; it should come out clean or with a few moist crumbs, but not wet batter.

The Perfect Lemon Almond Cream

Whipping the cream to soft peaks is a critical step in achieving a fluffy texture in your lemon almond cream. Do this on medium-high speed, watching closely to ensure you don't overbeat the cream, as it can quickly turn to butter. Once you reach the soft peak stage, gently fold in the almond flour and powdered sugar. Folding helps retain the airy texture of the cream, creating a light and luscious topping that sets it apart from heavier frostings.

Lemon juice and zest add significant flavor, but freshness is key here. I recommend using freshly squeezed lemon juice and zest for the best taste. If you're in a pinch, you can use bottled juice, but be cautious as it tends to be more acidic and could overpower the delicate almond flavor. The zest contributes essential oils that enhance the aromatic notes of the cream, making each bite a refreshing surprise.

Ingredients

Gather these ingredients to create your mini heart cakes:

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 tablespoons lemon juice
Zest of 1 lemon

For the Lemon Almond Cream

1 cup heavy whipping cream
1/2 cup almond flour
1/4 cup powdered sugar
2 tablespoons lemon juice
Zest of 1/2 lemon

These simple ingredients will create a delightful cake.

Instructions

Follow these steps to bake your cakes:

Prepare the Cake Batter

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and eggs until fluffy. Gradually add the dry ingredients, mixing in the lemon juice and zest until well combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease mini heart-shaped cake molds. Pour the batter evenly into the molds and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool completely before removing them from the molds.

Make the Lemon Almond Cream

In a bowl, whip the heavy cream until soft peaks form. Gently fold in the almond flour, powdered sugar, lemon juice, and zest until combined and smooth.

Frost the Cakes

Once the cakes are fully cooled, spread a generous layer of lemon almond cream on top of each cake. You can use a piping bag for a decorative finish if desired.

Enjoy your Mini Heart Cakes with Lemon Almond Cream with friends and family!

Pro Tips

For an extra touch, consider garnishing the cakes with slivered almonds or additional lemon zest before serving.

Storage and Make-Ahead Tips

These mini heart cakes can be made a day in advance, which is perfect for event planning or last-minute gatherings. After they cool completely, wrap each cake in plastic wrap and store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them; just ensure they are well-wrapped to prevent freezer burn, and they will keep for about two months. When you're ready to serve, allow them to thaw in the fridge overnight.

To maintain the cream's freshness, prepare the lemon almond cream just before serving. If you have any leftovers, store the cream in an airtight container in the refrigerator for up to 3 days. Re-whip it slightly before using it as it may lose some volume, and always check for any separation that might occur during storage.

Serving Suggestions and Variations

These mini heart cakes stand beautifully on their own, but you can elevate the presentation by garnishing with fresh berries or a sprinkle of chopped nuts. A drizzle of a simple lemon glaze or a dusting of powdered sugar can add visual appeal and a bit of extra sweetness. Consider serving them with a scoop of vanilla ice cream on the side for a delightful contrast of temperatures and flavors.

For a variation, you can substitute part of the almond flour with finely ground pistachios for a unique twist on flavor and color. If you're looking to make these cakes gluten-free, substitute the all-purpose flour with a gluten-free baking blend—though be sure to check the blend's effectiveness in cake recipes to achieve a similar tender crumb.

Questions About Recipes

→ Can I use a different shape for the cakes?

Absolutely! You can use regular round cake pans or any other shape that you prefer.

→ How do I store the leftover cakes?

Keep the cakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor.

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them. Frost them just before serving for best results.

→ Is there a substitute for almond flour?

You can use finely ground nuts or all-purpose flour, but keep in mind that the flavor will be different.