Triple Lemon Hearts for Valentine's Day

Not everyone wants chocolate on Valentine's Day.  My Husband likes chocolate for sure, but wanted Lemon Cake, which is his very favorite, for Valentine's Day  And besides there are people that don't prefer chocolate at all, like my son, and a certain blogger whose name starts with the letter "C".  Of course then, I had to to make these Triple Lemon Tarts with Lemon Curd for him.  He will be so happy with these little cakes that have fresh lemon juice, zest, and a lemon glaze.  And to put these over the top, they are filled with Lemon Curd.  The recipe is here.  If you don't have time to make home made lemon curd, you can buy a jar at Trader Joe's. These little cakes are a Lemon Lover's delight for sure, right, Christiane?  These little Lemon cakes would be perfect for Mother's Day, too.

Now, I like lemon too. but I also wanted some chocolate for my Valentine Treat, so I made some Mini  Fudgy Brownie Bites with Chocolate Ganache and sprinkles.  Got to have those sprinkles. The recipe is here.

I cut the recipe in half for the Lemon Hearts and got two hearts, plus eight cupcakes, but Bailey grabbed one of  the baked cupcakes off the counter, so now I have seven.  She's quick as lightening! If you don't have heart shaped pans you could make a layer cake or cupcakes.  Whatever shape you make this cake, your lemon Lover will love it.  All that love for Valentine's Day. Have a Happy Valentine's Day.  It doesn't matter if you have a fancy dinner at home with your sweetie, pizza with the kids, champagne, beer, or soda, the important thing is that you are sharing the day with the ones that you love.  Enjoy! 

Triple Lemon Heart Cakes with Lemon Curd

 Adapted from Crazy about Cupcakes, by Krystina Castella

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar

1/4 c lemon zest-about 3 lemons
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk I used almond milk
1/4 c. fresh lemon juice

1/2 teaspoon vanilla

Directions:

 1. Preheat the oven to 350°F.   Grease and flour  Two 9” cake pans, mini bundt pans.  Line cupcake pans with liners.

 2. In a large bowl of stand mixer, combine sugar and lemon zest. .cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, baking powder, and salt. Set aside. In another bowl, combine milk, lemon juice and vanilla.
4. Add the dry ingredients to the creamed mixture, alternating with the milk, ending with the flour mixture.  Mix until completely integrated.

5. Fill the cake pans and cupcake liners three-quarters full. Bake cakes about  20-25 minutes, and cupcakes 18-23 min. or until a toothpick comes out clean.

6. Remove cakes from oven and cool on rack.  Carefully remove cakes from pan, using a butter knife if needed. Place on rack with wax or parchment paper underneath. Spoon glaze over warm cakes Frost when glaze is completely set

Lemon Glaze

1/4 C. fresh lemon juice

 3/4 c powdered sugar

Mix above ingredients until desired consistency.  Spoon over cooled cakes.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #105
 Stop by and say Hi to Brandie!