It changes the texture, for sure, but you have to be careful because you are using it to replace a liquid, i presume. If you replace milk, it will be like adding butter too, but some recipes don't do well if there is more butter - for others it's fine.
It tends, with other sour things like yoghurt or buttermilk, to make the cake more tender.
Experiment and find out! Remember that with more acidic ingredients, you should start swapping out some of the baking power with baking soda. Baking soda leavens in response to acidity (double-acting baking powder leavens in response to acid and heat). The more acid you add, the more you can depend on acid-based leavening. Baking soda also neutralizes the acid in the leavening reaction, eliminating the sour flavor.