Comments on: Lemon Sour Cream Sheet Cake with VIDEO

By: Diane

Diane — Tue, 01 Apr 2025 22:23:21 +0000

In reply to Brittany.

If the frosting seems too thick, you can simply whip it longer, it will lighten up the butter to become more spreadable. Adding water can change the consistency of the “butter” in the frosting and can “weep” and make the frosting sweat as it warms to room temperature, meaning you’ll see water droplets as the butter will repel the water. I typically add heavy cream when needed.

By: Brittany

Brittany — Tue, 01 Apr 2025 20:56:28 +0000

In reply to Abbe.

I agree with the buttercream being too thick! I wound up adding just a couple tablespoons of water and it thinned it out enough to be pipable for me!

By: Creamy Lemon Pasta Salad | Created by Diane

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[…] Lemon Sour Cream Cake a delicious 13×9 cake with a great lemon frosting […]

By: Diane

Diane — Thu, 23 Apr 2020 20:36:01 +0000

In reply to Abbe.

Thanks for letting me know I typed an error in the instructions about adding eggs twice. As far as the frosting goes, this is a basic American buttercream frosting, depending on the flavor your added, fresh lemon juice, and lemon extract that is what can make a frosting taste great or not. I use a really delicious lemon baking emulsion, there are so many lemon extracts on the market, and if you use one that lacks great flavor and tastes like alcohol then your frosting will not taste great. In the future, you could add fresh lemon juice and vanilla extract. The portions are correct it sounds like you did not mix it long enough. Beat the butter fluffy, then add the powdered sugar and liquid, it will mix up nice and smooth with an electric mixer. Any “off” taste is what you’ve added, be sure your lemons taste great as well as any added flavor. This recipe is not typically great with sour cream, but you could always add cream cheese as it will then be a lemon cream cheese frosting, and add a tablespoon of milk or heavy cream if you want the frosting thinner. In order to pipe frosting and have it stand up, it will need to be thick. The more you work with thick frosting the easier it seems, if you want it thinner and just spread it smooth over a cake, that is fine too. Be sure to taste your lemon items to be sure you like the taste of them before adding them to a recipe. This is the lemon extract I use https://amzn.to/357wgIQ but as always add some and give the frosting a taste before adding more.

By: Abbe

Abbe — Thu, 23 Apr 2020 17:37:02 +0000

I made your cake and feel I must add a comment so recipe can be fixed/adjusted, others be forewarned. Do not need step 5 as you already had us add the eggs in step 4. Not a big deal.
Now for the frosting– not enough liquid for that much powdered sugar, I knew it, yet still added the 4th C- so then had to, luckily still had more of, add more lemon juice and lemon extract. Still not the greatest of flavor, I should of tried maybe adding some sour cream too?? I threw out all the extra frosting and didn’t bother piping, as the frosting is “off” tasting and that from some one who LOVES frosting aka sugar.

Your cake looked beautiful – just not one I’d make ever again.

By: Friday Faves | foodiecrush

Friday Faves | foodiecrush — Fri, 10 Apr 2020 12:01:19 +0000

[…] This STUNNING sheet cake […]

By: Erin

Erin — Tue, 07 Apr 2020 14:59:46 +0000

Looking forward to trying this recipe. I know you might not get the variety of shades, but you can use 1/4 t of turmeric to get a natural yellow color. (I also only make “velvet cake,” never red velvet. Insane amount of food coloring.)
Thanks for giving us fun things to do, while we shelter in place, Diane! Stay well.