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: 8 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; Zest of 1 lemon; 1 cup heavy cream; 1/4 cup powdered sugar; 1 tsp almond extract; Juice of 1 lemon; Zest of 1 lemon

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Heart Cakes with Lemon Almond Cream! They remind me of special occasions and sweet memories. The delightful combination of tart lemon and rich almond makes each bite a little celebration. Plus, the heart shape adds an extra touch of love to any dessert table. After experimenting with various batters and creams, I found that this light and airy cake pairs perfectly with the zesty lemon almond cream, making it a favorite at family gatherings. It’s the perfect treat for birthdays, anniversaries, or simply to brighten someone’s day.

Created by

Freya Cooper

Last updated on 2026-01-14T00:52:22.748Z

When I first created this Mini Heart Cake, I wanted to capture the essence of romance and sweetness in a small, fun way. The lemon almond cream adds a refreshing twist that I knew would elevate the flavor profile. I found that using almond flour in the cake batter makes it incredibly moist and fragrant, while lemons bring a brightness that cuts through the richness.

One of my favorite tips for success with this cake is to gently fold the batter to keep the texture light and airy. I also recommend chilling the cream for a bit before serving, as it enhances the flavors beautifully. Each bite is pure joy, and I can't wait to share these with friends and family!

        Why You'll Love This Recipe
        The romantic heart shape makes it perfect for any celebration
A delightful balance of tangy lemon and nutty almond flavors
The cream adds a luxurious touch that’s surprisingly easy to make

      

Baking Tips for Mini Heart Cakes

When mixing the cake batter, ensure the butter is at room temperature for optimal creaming with the sugar. This creates the right texture, allowing the cakes to rise properly. I find that beating the butter and sugar until it achieves a pale, creamy consistency is key; this can take about 3-5 minutes. Additionally, incorporating the eggs one by one is vital to prevent the batter from becoming too heavy.

Be cautious while folding in the dry ingredients; overmixing can lead to denser cakes. Gently combine the dry mixture with the wet until you see no streaks of flour and the batter is just blended. The goal is a smooth and airy consistency that will create that delightful texture in the final product.

Perfecting the Lemon Almond Cream

To achieve the perfect lemon almond cream, use heavy cream that is very cold. Chill your mixing bowl and beaters in the freezer for a few minutes prior to whipping to ensure the cream whips up nicely. When beating, start at a low speed to prevent splatter then gradually increase to high. Look for soft peaks, then add in the powdered sugar, almond extract, and lemon juice for flavor.

Whipping until stiff peaks form is essential for a stable cream that holds its shape as a filling and a topping. Be cautious not to over-whip, which can cause the cream to turn grainy and ultimately become butter. If you notice this, you can gently fold in a little more heavy cream to bring back a smoother consistency.

Ingredients

For the Mini Heart Cakes

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

For the Lemon Almond Cream

1 cup heavy cream
1/4 cup powdered sugar
1 tsp almond extract
Juice of 1 lemon
Zest of 1 lemon

Instructions

Prepare the Cake Batter

In a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Mix Dry Ingredients

In another bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C). Grease heart-shaped cake pans and fill them with the batter. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Lemon Almond Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, almond extract, and lemon juice, continuing to whip until stiff peaks are achieved.

Assemble the Cakes

Once the cakes are cool, carefully remove them from the pans. Layer the lemon almond cream between the cakes and on top. Decorate with extra lemon zest if desired.

Pro Tips

Chill the cream mixture for about 30 minutes before using to achieve the best texture. Also, ensure the cakes are completely cooled to prevent the cream from melting.

Flavor Variations

For a twist on the classic lemon almond flavor, consider incorporating other citrus zests, such as orange or lime. Just a teaspoon of zest can brighten the cream further and lend a different aroma without overpowering the original flavor. You can also replace some of the almond extract with vanilla extract if you're looking for a milder, sweeter cream.

Another delicious variation is to mix in crushed berries, like raspberries or strawberries, into the cream to introduce a sweet-tart twist. This not only enhances the flavor profile but also adds a pop of color to your Mini Heart Cakes, making them even more visually appealing.

Storage and Make-Ahead Tips

If you're planning ahead, baked and cooled Mini Heart Cakes can be stored at room temperature for up to 2 days, wrapped in plastic wrap to maintain moisture. For longer storage, they can be frozen for up to a month. Just make sure to place them in an airtight container for optimal freshness. When ready to use, thaw in the refrigerator overnight before assembling with cream.

The lemon almond cream can also be made ahead of time. It will keep well in the refrigerator for up to 3 days. Just re-whip it briefly before using to restore its fluffy texture. However, I recommend assembling the cakes the day you plan to serve them to ensure a fresh taste and texture.

Questions About Recipes

→ Can I use different flavors for the cream?

Absolutely! You can experiment with different extracts like vanilla or hazelnut.

→ How should I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the cakes in advance?

Yes, you can bake the cakes a day ahead and assemble them the next day.

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

You can use any cake pan you have; just adjust the baking time accordingly.