5 from 1 vote
Triple Layered Lemon Cake
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

With layers of cake, cheesecake, and lemon curd this Triple Layered Lemon Cake will impress anyone who takes a bite.

Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Servings: 16 servings
Calories: 291 kcal
Author: Taryn
Ingredients
Instructions
  1. Preheat oven to 350. Spray a 9-inch springform pan with cooking spray. Put the 1/4 cup almond flour and 1 tsp sweetener in the pan and tap and tilt the pan until it covers the bottom.
  2. Next, make the cheesecake filling. With an electric mixer or food processor mix the cream cheese until fluffy. Add sweetener, lemon zest, and sour cream. Mix until smooth. Add eggs one at a time, mixing after each addition. Pour into prepared pan. Bake the cheesecake for 25 min.
  3. Meanwhile, make the cake batter. In the same bowl or food processor cream the butter and sweetener until light and fluffy. Add the sour cream and lemon zest and beat until combined. Add the eggs one at a time mixing after each. Stir in the flours, baking powder, and salt until thoroughly combined.
  4. After the cheesecake has baked for 25 minutes drop small dollops of the cake batter all over it. Do not pour it on, it will sink. The best way it to just drop small spoonfuls on top until it is covered. Bake for an additional 35 minutes or until puffed up and golden. Cool completely.
  5. To make the lemon curd melt the butter and sweetener in a small saucepan over medium-low heat. Cook until slightly thickened. Turn off the heat and cool for 5 minutes. Whisk in the egg yolks one at a time. Turn the heat back on medium-low and cook until thick. Add the lemon juice and whisk until smooth. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Cool to room temperature and then use to top the lemon cake.
  6. Chill in the fridge for at least 4 hours before serving.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition Facts
Triple Layered Lemon Cake
Amount Per Serving
Calories 291 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 158mg 53%
Sodium 227mg 9%
Potassium 107mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 16.3%
Vitamin C 2.5%
Calcium 9%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.