Lemon Cake with Sour Cream Frosting

So yesterday was my birthday. A big birthday with a big number. How can I be 40 years old already? So in the spirit of still feeling spritely, fresh and bright (yes … yes … I know age is just a number) I made myself a lemon cake for the birthday candles to adorn. Holla to all you other moms that … ahem … *get to* make your own birthday treats.

This was the first time I tried this recipe from 5BoysBaker and it is definitely Cotton-Kong household approved. I used a basic sour cream for the frosting recipe but 5BoysBaker suggest a sour cream lemon frosting here.




  • 1½ cups sifted flour
  • ¾ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 eggs , separated
  • ½ cup butter, softened
  • ½ cup white sugar
  • finely grated zest of one lemon
  • 3 Tbsp. fresh lemon juice
  • ¾ cup buttermilk

Lemon Syrup:

  • ⅓ cup white sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons hot water


  1. anPreheat oven to 350 degrees.
  2. Spray a 8×8-inch baking pan with non-stick spray. I like the line the bottom with parchment paper cut to fit so that the baked cake is easier to remove. Set aside the prepared pan. (NOTE: I like petite cakes so I used two 6″diameter glass Pyrex dishes.)
  3. Combine the flour, baking soda, baking powder and salt in bowl and set aside.
  4. Beat the egg whites until soft peaks form. Set aside.
  5. Cream the butter and sugar in a large bowl until light d fluffy. Add the egg yolks to the butter mixture one at a time, beating well. Add the lemon zest and lemon juice, mix until combined.
  6. Add the flour mixture to the creamed butter, alternating with buttermilk.
  7. Fold in the egg whites.
  8. Spread the batter evenly in a greased 8×8 inch pan. (NOTE: Since I use the 6″ baking dishes, I divide the batter evenly between the two dishes and usually reserve a little batter to make a few cupcakes, too.)
  9. Bake at 350 degrees for about 25-30 minutes or until top is golden and cake springs back when touched in center.
  10. Remove from oven and run a knife around the edges of the pan. Poke holes in cake with a fork or a skewer, making sure not to go all the way through the cake.
  11. For Syrup: Combine all syrup ingredients until sugar dissolves, s
    poon over cake while still warm. Let cool and remove from pan.


  • 2.5 cups powdered sugar
  • 1/4 cups butter, softened
  • 1/3 cups sour cream
  • Milk, if needed to get desired consistency

(NOTE: I usually add more or less sour cream and milk depending on the consistency I want.)

Combine all ingredients in a bowl and mix until smooth. Frost cake when completely cooled.

Spice Cake with Oatmeal Buttercream Frosting

You know when you making something so good you can’t help but say out loud “Man! This is REALLY good!” everything time you take a helping? Yeah … that happened to me last week.

It was my husband’s birthday and I wanted to make something a little different for his birthday cake. Since I always make cupcakes for my kids I wanted to make him a “grown-up cake.” Taking consideration his current health kick and how he always approves of anything oatmeal, I decided to do my own take on something similar I saw on one of my favorite baking blogs, Beyond Frosting.

Actually I’ve been wanting to try her recipe for months but they don’t sell Oatmeal Cream Pies in Trinidad & Tobago so I picked up a box couple of weeks ago during my last family visit to Kentucky and packed them in my suitcase. I was supposed to keep seven pies for the recipe but only three survived my family’s snack attacks. (Those things seriously bring back years of school lunch memories.) I ended up not finding marshmallow cream or spice cake mix so I did what I usually do and improvised.

The result was an amazing Spice Cake with Oatmeal Buttercream Frosting. I think the three oatmeal pies and just sticking to a buttercream base was the perfect combination for a nice frosting. Adelaide even begged for a piece about twice a day (and half the time she even ate the cake and not just the frosting).


  • 1 Box Yellow Cake Mix
  • 3 Large eggs
  • ¾ cup Buttermilk (I made my using 3/4 cup skim milk and 1 tbsp lemon juice)
  • ½ cup Vegetable oil
  • ¾ cup Sour cream
  • 1 tsp vanilla extract
  • 3 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tbsp Light brown sugar


  1. Preheat oven to 350°F. Spray and flour your pan(s).  I did a double layer cake so I lined the bottom of my 9″ round cake pans with parchment paper cut to fit the bottom and sprayed/floured the sides of the pans really well.
  2. Combine cake mix with eggs, buttermilk, oil and sour cream. Mix until it is just combined.
  3. Add vanilla extract, cinnamon, nutmeg and brown sugar. Mix until well blended.
  4. Bake for 25 minutes or until a toothpick you insert into the center of the cake comes out clean.
  5. Let cakes cool completely in pans on a wire rack.
  6. Remove cakes from pans and frost.


  • 3 Oatmeal Cream Pies (or more depending on your preference for texture)
  • 1½ C Unsalted butter at room temperature
  • 2 tsp vanilla extract
  • 4 cups powdered sugar
  • 1 tbsp heavy whipping cream (adjust as needed)


  1. To prepare the frosting, start by putting the Oatmeal Cream Pies in a food processor or chopper to cut them into tiny pieces.
  2. Soften the butter to room temperature (you want it to be slightly soft but not melted). Whip butter in mixer using the paddle attachment or by hand using a hand mixer (that’s what I have) for several minutes until butter is fluffy and light in color.
  3. Mix vanilla extract into butter.
  4. Pour powdered sugar into mixing bowl two cups at a time, mixing well after each addition.
  5. Add heavy whipping cream (or plain milk if that is what you have in your fridge — I use either depending on what I have) to meet your preference for thickness and beat into the frosting.
  6. Add the Oatmeal Cream Pie crumbs and beat on low until incorporated.