Mini Heart Cake with Lemon Frosting

Name: Mini Heart Cake with Lemon Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest

Highlighted under: Baking & Desserts

I love making sweet treats that bring joy and celebration to any occasion. This Mini Heart Cake with Lemon Frosting not only looks adorable, but it also bursts with flavor in every bite. The fresh lemon flavor combined with the rich, moist cake is perfect for any gathering or even a simple afternoon indulgence. I enjoy personalizing it with different toppings, making it a versatile dessert that’s bound to impress. Let’s get started on creating this delightful treat!

Created by

Imogen Price

Last updated on 2026-01-05T22:55:12.757Z

When I first baked this Mini Heart Cake, I wasn’t sure how it would turn out. The combination of lemon and cake is often a tricky balance, but I was pleasantly surprised by how light and fluffy it came out. I used fresh lemon juice and zest, which made all the difference in flavor. Everyone loves the refreshing taste!

One tip I found helpful was to let the cake cool completely before frosting. This way, the frosting doesn’t melt off, and instead, it sets perfectly on top, giving it a beautiful finish. It’s my go-to dessert for birthdays and anniversaries!

        Why You'll Love This Recipe
        Delightful balance of tart lemon and sweet cake
Cute heart shape, perfect for special occasions
Moist and fluffy texture that everyone adores

      

Understanding the Ingredients

The key to achieving the perfect texture in this Mini Heart Cake lies in the combination of butter and sugar. Creaming these ingredients together until they are light and fluffy incorporates air, resulting in a tender crumb. The softened butter should be at room temperature, ideally around 68°F (20°C), to ensure it blends smoothly and evenly with the sugar. If you accidentally forgot to take the butter out ahead of time, a quick trick is to cut it into small cubes and let it soften on the counter for about 15 minutes.

Each ingredient has a distinct role in the final flavor and texture of this cake. For instance, the milk not only moistens the batter but also activates the baking powder, which gives the cake its rise. On the other hand, the acidity from the fresh lemon juice in the frosting helps to balance the sweetness, ensuring each bite has a delightful tang. If you're looking for a dairy-free alternative, unsweetened almond milk can work as a suitable replacement for regular milk.

Baking and Cooling Tips

When baking your heart-shaped cake, it's crucial to keep an eye on the baking time and check for doneness. An inserted toothpick should come out clean or with a few crumbs, but not wet batter. The cake's edges may also pull slightly away from the pan when it's ready. If you find that the top is browning too quickly, placing a piece of aluminum foil loosely over it during the last few minutes of baking can prevent over-browning while allowing the center to finish cooking.

Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes. This resting period helps stabilize the structure before it's transferred to a wire rack. If you skip this step, the cake may break apart or stick to the pan. After transferring, it’s best to let the cake cool completely before frosting to prevent the icing from melting and becoming runny, which can affect the texture and appearance of your adorable cake.

Ingredients

For the Mini Heart Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
1 teaspoon baking powder
1/4 teaspoon salt

For the Lemon Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the softened butter and granulated sugar. Beat them together until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, baking powder, and salt, and then gradually mix in the flour until just combined.

Bake the Cake

Pour the batter into a greased heart-shaped cake pan, smoothing the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Make the Lemon Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the fresh lemon juice and lemon zest. Mix until the frosting is smooth and spreadable.

Frost the Cake

Once the cake has completely cooled, spread the lemon frosting evenly over the top. Feel free to decorate with additional lemon zest if desired.

Pro Tips

For best results, always use fresh lemons to get that vibrant flavor in your frosting. Store any leftovers in an airtight container in the fridge to keep the cake moist.

Serving Suggestions

For a charming presentation, consider dusting the finished Mini Heart Cake with additional powdered sugar or garnishing it with fresh berries. Strawberries or raspberries complement the lemon flavor beautifully and add a pop of color. You can also drizzle a little extra lemon glaze made from lemon juice and powdered sugar over the top for an added tartness. This approach not only enhances the flavor profile but also adds visual appeal, making it perfect for gatherings or celebrations.

If you want to create a more decadent version, layer the cake and frosting. Slice the cooled cake horizontally into two or three layers and spread the lemon frosting in between each layer. This not only increases the frosting's tangy flavor but creates an inviting cross-section that showcases the heart shape beautifully. Don’t forget to use a serrated knife for the best cut!

Storing and Make-Ahead Tips

The Mini Heart Cake can be made in advance, making it a great option for party planning. If you prefer to bake it a day or two ahead, wrap the cooled cake tightly in plastic wrap and store it at room temperature. If you'd like to keep it for longer, it can be frozen for up to three months. Just ensure it's well-wrapped in plastic and aluminum foil to avoid freezer burn. When you're ready to serve, thaw it in the fridge overnight and frost it the next day.

If there's any leftover cake, keep it stored in an airtight container in the refrigerator for up to a week. You may want to add a slice of apple or a piece of bread in the container to help maintain moisture. Just remember that the frosting may soften over time, so it’s recommended to enjoy your cake within the first few days for the freshest taste.

Questions About Recipes

→ Can I use other citrus fruits instead of lemon?

Absolutely! You can try using lime or orange zest and juice for a different flavor profile.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just make sure to store it covered at room temperature until you're ready to frost it.

→ What if I don't have a heart-shaped pan?

You can use a round or square cake pan and simply cut the cake into heart shapes after baking!

→ How do I store leftovers?

Store any leftover cake in an airtight container in the fridge for up to three days.