Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup milk; 2 eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Zest of 1 lemon; 1 cup powdered sugar; 2 tablespoons unsalted butter, softened; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; A pinch of salt

Highlighted under: Favorite Baking Favorites

I absolutely love making these mini heart cakes with lemon frosting. The combination of moist cake and zesty frosting creates a delightful treat that you can enjoy anytime. They are perfect for special occasions or simply to brighten up a day. Each bite is a burst of citrus and sweetness, and the heart shape adds a charming touch. I've discovered that using fresh lemon juice really elevates the flavor, making them irresistibly delicious and refreshing.

Created by

Isobel Fairfax

Last updated on 2026-01-12T00:13:35.031Z

Baking these mini heart cakes has become a cherished tradition in our home, especially around holidays and family gatherings. I remember the first time I made them; the kitchen filled with the sweet aroma of lemon as the cakes baked to perfection. They looked so delightful in their heart shapes, and folks couldn’t resist asking for the recipe.

To ensure the frosting complements the cake perfectly, I recommend letting the cakes cool completely before frosting. This not only prevents the frosting from melting but allows the flavors to blend beautifully. Additionally, using real lemon juice instead of bottled makes a noticeable difference!

        Why You'll Love This Recipe
        Sweet and zesty lemon flavor that brightens your palate
Adorable mini heart shape perfect for any celebration
Moist, tender cake that pairs beautifully with the creamy frosting

      

Perfecting the Mini Heart Cakes

When making these mini heart cakes, the texture is key. Be sure to cream the butter and sugar until light and fluffy; this process incorporates air into the batter, resulting in a tender crumb. If you find your batter is too thick after mixing in the milk, just add a splash more to achieve a smooth consistency. Remember not to overwork the batter once you combine the dry ingredients; mix it just until you see no flour streaks to keep your cakes light.

The heart shape of these cakes not only makes them visually appealing but also affects their baking time. Mini cakes bake much faster than traditional sizes, so keep a close eye on them starting from 20 minutes. A toothpick inserted into the center should come out clean when done; any wet batter indicates they need a few more minutes. If you bake them too long, they can dry out, so check frequently towards the end.

Enhancing with Lemon Frosting

For the lemon frosting, using fresh lemon juice is essential. Bottled juice lacks the brightness and flavor that fresh lemons provide, which changes the overall enjoyment of the frosting. Be sure to zest the lemon before juicing it; this maximizes the amount of flavor you can extract. If you want a sweeter frosting, adjust the powdered sugar to suit your taste, but keep in mind that too much sugar can lead to a grainy texture.

To achieve a smooth and creamy frosting, start by beating the butter until it's incredibly soft before adding the powdered sugar and lemon juice. This helps create a base that blends well without lumps. If your frosting is too thick after combining the ingredients, you can add a teaspoon of milk at a time until you reach the desired consistency; it should be pliable enough to spread but still hold its shape when piped.

Ingredients

Gather these ingredients to start making your mini heart cakes:

For the Mini Heart Cakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Zest of 1 lemon

For the Lemon Frosting

1 cup powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
A pinch of salt

Once you have all the ingredients ready, let’s dive into the steps!

Instructions

Follow these steps to create your delicious mini heart cakes:

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans.

Mix the Batter

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 vanilla and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

Bake the Cakes

Pour the batter evenly into the mini heart pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Make the Lemon Frosting

While the cakes cool, beat together the powdered sugar, softened butter, lemon juice, lemon zest, and salt until smooth and creamy.

Frost the Cakes

Once the cakes are completely cool, frost the tops generously with the lemon frosting.

Enjoy your delightful mini heart cakes!

Pro Tips

For added flavor, consider garnishing the frosted cakes with additional lemon zest or fresh berries.

Storage Suggestions

These mini heart cakes can be stored in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, consider refrigerating them for up to a week. Ensure that they’re completely cool before sealing them to prevent condensation, which can lead to sogginess. For the best flavor and texture, frost them just before serving; the frosting can be made ahead and stored separately in the fridge, making assembly quick and easy.

If you want to freeze these adorable cakes, place them in a single layer in a freezer-safe container. They can be frozen for up to three months. To thaw, leave them in the refrigerator overnight. If you prefer them to be slightly warm, you can also allow them to sit at room temperature for about an hour. Just remember to frost them fresh before serving for that perfect finishing touch.

Flavor Variations

While the lemon flavor shines in this recipe, you can easily adapt it by swapping in other citrus fruits. Try substituting lime or orange juice and zest for a delightful twist. Each fruit brings its distinct flavor profile, complementing the sweetness of the mini cakes. Additionally, incorporating a few tablespoons of poppy seeds into the batter can add an interesting crunch and an updated take on the classic lemon-poppy seed combination.

Another fun variation is to add a layer of jam or curd between the two mini cakes for a burst of fruit flavor. Raspberry or strawberry jam pairs especially well with lemon. Simply slice each cake in half once cooled, spread a thin layer of jam or curd, and then reassemble before frosting. This unexpected twist not only enhances the flavor but adds a lovely surprise when you bite in.

Questions About Recipes

→ Can I use other flavors instead of lemon?

Absolutely! You can swap lemon for any citrus or even vanilla extract for a different flavor.

→ How do I store the mini heart cakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I freeze these cakes?

Yes! You can freeze the cakes without frosting for up to one month. Just thaw and frost before serving.

→ What if I don't have mini heart pans?

You can use a regular cake pan or muffin tins; just adjust the baking time accordingly.