Mini Heart Cake with Lemon Almond Cream

Name: Mini Heart Cake with Lemon Almond Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; Zest of 1 lemon; 1/4 cup milk; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon lemon juice; 1/2 teaspoon almond extract; Zest of 1 lemon for garnish

Highlighted under: Baking & Desserts

I absolutely adore baking, and creating this Mini Heart Cake with Lemon Almond Cream was a delightful experience. The combination of zesty lemon and smooth almond cream not only tantalizes the taste buds but also brings back fond memories of family celebrations. Each bite of this charming little cake bursts with flavor, making it perfect for special occasions or just to indulge yourself. This recipe is straightforward yet allows for creativity, and I can't wait to share how to achieve that show-stopping presentation!

Created by

Stella Cameron

Last updated on 2026-01-14T02:28:10.940Z

When I first decided to create this Mini Heart Cake, I wanted to incorporate something fresh and delightful for my family's next gathering. Combining lemon with almond created a flavor profile that’s both uplifting and satisfying. I experimented with the cake’s texture, using almond flour for an intricate crumb that pairs beautifully with the creamy topping.

I discovered that letting the cake chill for a while after baking intensifies the flavors, allowing the lemon zest to meld perfectly with the almond cream. This little trick ensures each bite feels like a burst of sunshine! Don’t forget to decorate it with a sprinkle of lemon zest for an elegant finish.

        Why You Will Love This Recipe
        Refreshing lemon flavor with a nutty almond cream
Adorably shaped, ideal for romantic occasions
Satisfying yet light, perfect for a decadent treat

      

Understanding the Ingredients

The foundation of this Mini Heart Cake lies in the combination of all-purpose and almond flour. The all-purpose flour provides structure, while almond flour adds a delightful nutty flavor and moistness. When working with almond flour, avoid overmixing to maintain the cake's tender crumb. This balance is essential to achieving the cake's dreamy texture, as too much mixing can lead to a tough cake.

Butter plays a critical role in this recipe, contributing to the cake’s richness and moisture. When creaming the butter with granulated sugar, aim for a light and fluffy consistency, which can take about 3-5 minutes with an electric mixer. This process incorporates air into the batter, resulting in a light cake. Ensure your butter is at room temperature for best results, as cold butter won’t incorporate well.

Whipping the Cream to Perfection

When it comes to the Lemon Almond Cream, achieving the right consistency is key. Start by chilling your mixing bowl and beaters in the fridge for about 10-15 minutes before whipping the cream. Cold tools help the cream whip faster and achieve a voluminous texture. Be cautious not to over-whip; stop once you see soft peaks form, as continuing will turn it into butter.

Adding the lemon juice and almond extract not only enhances flavor but also helps stabilize the whipped cream. This stability is particularly important if you're making the cake ahead of time. If desired, you can substitute the cream with coconut cream for a dairy-free option, but be sure to chill it thoroughly for effective whipping.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup milk

For the Lemon Almond Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon almond extract
Zest of 1 lemon for garnish

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, mix the all-purpose flour, almond flour, baking powder, and salt. In a separate bowl, cream the butter and granulated sugar until light and fluffy.

Add the eggs, vanilla extract, lemon zest, and milk, mixing well. Gradually incorporate the dry ingredients until just combined.

Bake the Cake

Pour the batter into heart-shaped cake molds, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Cream

While the cakes cool, whip the heavy cream with powdered sugar, lemon juice, and almond extract until soft peaks form. The cream should be smooth and fluffy, perfect for spreading.

Assemble the Cakes

Once the cakes are fully cool, top each heart cake generously with the lemon almond cream. Use a spatula to create swirls or peaks. Garnish with lemon zest for an eye-catching touch.

Chill and Serve

For best flavor, refrigerate the assembled cakes for 30 minutes before serving. Enjoy this delightful treat with family or friends!

Pro Tips

For an extra burst of flavor, consider adding a splash of raspberry puree on top of the cream. It beautifully complements the lemon and almond flavors while adding a striking visual element!

Serving Suggestions

This Mini Heart Cake is wonderfully versatile. Serve it as a standalone dessert or pair it with fresh berries like raspberries or strawberries for a vibrant contrast. A dollop of additional whipped cream on the side can elevate the dish, offering a luxurious touch. If you want to make it extra special, drizzle a citrus glaze over the top to highlight the lemon flavor.

For those who enjoy a bit of crunch, consider adding sliced almonds on top of the cream. Not only does this add a pleasing texture, but it also enhances the almond flavor, creating an appealing visual contrast against the smooth cream and soft cake.

Storage Tips

To keep your Mini Heart Cakes fresh, store any leftover cakes in an airtight container in the refrigerator for up to three days. Keep the cream separate to maintain its light and fluffy texture. If you've assembled the cakes and want to store them, place them in the fridge but consume them within 2 days for the best quality.

If you wish to prepare the cakes in advance, the unbaked batter can be frozen for up to three months. Thaw it overnight in the fridge before filling the molds and baking. This technique is great for last-minute gatherings or simply to satisfy your sweet cravings anytime!

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can replace all-purpose flour with a gluten-free blend. Ensure it contains xanthan gum for the best texture.

→ How long can I store the cake?

The cake can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.

→ Can I freeze the cake?

Yes, you can freeze the unassembled cakes for up to a month. Just wrap them tightly in plastic wrap.

→ Is there a dairy-free option for the cream?

Absolutely! You can use coconut cream or a dairy-free whipped topping as a substitute.