Mini Heart Cake with Lemon Pistachio Cream

Name: Mini Heart Cake with Lemon Pistachio Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp lemon zest; 1/4 cup milk; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1/2 tsp lemon zest; 1/4 cup pistachios, finely chopped

Highlighted under: Modern Baking Favorites

I absolutely adore creating sweet treats, and this Mini Heart Cake with Lemon Pistachio Cream is one of my favorites. The vibrant combination of zesty lemon and earthy pistachio makes each bite a delightful experience. With its charming shape, this dessert is perfect for celebrating special moments or simply indulging on a cozy afternoon. The lightness of the lemon cream balances beautifully with the richness of the cake, resulting in a harmonious flavor profile that I can't resist. Join me in making this delightful dessert that not only tastes amazing but looks beautiful too!

Created by

Esme Caldwell

Last updated on 2026-01-14T06:49:35.327Z

When I first attempted this Mini Heart Cake, I knew I wanted to combine two of my favorite flavors: lemon and pistachio. After several tries, I discovered that using fresh lemon zest truly elevates the taste, making it refreshingly vibrant! The pistachio cream, whipped to perfection, adds a smooth and nutty element that complements the cake without overwhelming it.

I learned that the heart shape adds not only to the presentation but also to the fun of serving it at gatherings. People are always intrigued by the shape and delighted by the taste, which makes this cake a showstopper at any celebration.

        Why You'll Love This Recipe
        Refreshing lemon zest paired with creamy pistachio
Adorable heart shape perfect for any occasion
Light yet indulgent texture that pleases everyone

      

Understanding the Ingredients

The cake's base relies on all-purpose flour to create a tender crumb. If you're looking for a gluten-free option, you can substitute it with a gluten-free flour blend. However, be mindful that this may alter the cake's texture slightly, so you might need to adjust the amount of liquid in the batter.

Unsalted butter is ideal for this recipe, as it allows you to control the saltiness in your cake. If you don’t have unsalted butter on hand, you can use salted butter; just reduce the added salt in the dry ingredients to avoid an overly salty taste.

Perfecting the Lemon Pistachio Cream

Whipping the cream to the correct consistency is crucial for achieving the right texture in your lemon pistachio cream. Start on low speed to prevent splatters, gradually increasing to medium high until you reach soft peaks. This ensures a light, airy texture that will pair beautifully with the denser cake.

If you're short on time or fresh ingredients, you can use store-bought whipped cream. Just fold in the lemon zest and chopped pistachios to give it that homemade touch. Keep in mind that using store-bought cream may alter the flavor slightly, as homemade retains a fresher taste.

Assembling and Serving Tips

When it comes to assembling the cake, it's essential to let the cake cool completely. A warm cake can lead to the cream melting and sliding off. Once cooled, you can decide whether to slice it into layers, giving you the option of adding even more cream for a show-stopping presentation.

For decoration, consider using edible flowers or additional lemon slices to enhance the visual appeal. This not only elevates the cake's aesthetics but also adds a punch of flavor. If you have leftovers, store them in an airtight container in the fridge for up to three days, but keep the cream separate until serving to retain its texture.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp lemon zest
1/4 cup milk

For the Lemon Pistachio Cream

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp lemon zest
1/4 cup pistachios, finely chopped

Make sure to use fresh lemon for the zest to enhance the flavor of the cake.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan. In a bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar until smooth. Beat in the eggs, vanilla, and lemon zest. Gradually add the flour mixture and milk to create a smooth batter.

Bake the Cake

Pour the batter into the prepared pan and smooth 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, then transfer it to a wire rack to cool completely.

Make the Lemon Pistachio Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, vanilla, and lemon zest and continue to whip until stiff peaks form. Fold in the finely chopped pistachios gently.

Assemble the Cake

Once the cake is cooled, slice it horizontally if desired. Spread the lemon pistachio cream between layers or on top of the cake. Garnish with additional chopped pistachios and lemon zest, then slice and serve!

Let the assembled cake chill in the refrigerator for a bit for the flavors to meld before serving.

Pro Tips

For an extra touch, drizzle melted dark chocolate over the top before serving.

Troubleshooting Common Issues

If your cake domes while baking, it’s often due to an uneven oven temperature. To prevent this, use an oven thermometer to ensure your oven is preheated accurately. Additionally, rotate the cake halfway through baking to promote even cooking.

For a heavier cake that doesn't rise well, check if your baking powder is fresh. Expired leavening agents can lead to dense outcomes. If you find yourself in this situation, adding a small amount of baking soda alongside baking powder can provide a lift for your cake.

Scaling the Recipe

If you wish to scale this recipe up for a larger gathering, you can easily double the ingredients. The key is to adjust the baking time accordingly; larger cakes may take longer to bake through. Always check for doneness with a toothpick inserted into the center to avoid undercooking.

Alternatively, if you want to make a single serving, you can halve the ingredients and reduce the baking time to around 15-20 minutes. Using a smaller heart-shaped pan can help you maintain the same charming shape while adjusting the portion size efficiently.

Make-Ahead Suggestions

This mini heart cake can be made a day in advance, allowing the flavors to meld beautifully. Store it covered at room temperature. The lemon pistachio cream can also be prepared ahead of time; simply keep it refrigerated until you're ready to serve.

If you decide to freeze the cake, wrap it tightly in plastic wrap and foil. It can be frozen for up to a month. Thaw it in the fridge overnight before adding the cream. Freezing the cream isn't recommended as it can affect its texture, so always prepare that fresh right before serving.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Yes, walnuts or almonds can also be used for a different nutty flavor.

→ How long can the cake be stored?

The cake can be stored in an airtight container in the fridge for up to 3 days.

→ Can the cake be made ahead of time?

Absolutely! You can bake the cake a day in advance and assemble it just before serving.

→ Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free blend in equal amounts.