Raspberry-Lemon Heart Cakes
Raspberry-Lemon Heart Cakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line heavy 18 x 12 x 1- inch baking sheet with parchment paper.
Whisk first 3 ingredients in medium bowl.
Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes.
Beat in butter, then milk.
Fold in flour mixture, then beat just until blended, about 30 seconds.
Spread batter evenly into prepared baking sheet.
Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes.
Cool cake completely on baking sheet on rack.
Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake).
Spread thin layer of jam over top of 1 cake heart.
Spread 1 heaping teaspoon of lemon curd over; top with another cake heart.
Repeat with remaining hearts, jam, and lemon curd.
Sprinkle each with powdered sugar.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.