Baking soda and acid make a working substitute for baking powder

The simplest replacement for baking powder is baking soda mixed with an acid. Baking powder already contains baking soda plus an acid (usually cream of tartar), so you are recreating that combination. For every teaspoon of baking powder a recipe calls for, use one-third teaspoon of baking soda plus one-half teaspoon of an acidic ingredient like lemon juice, buttermilk, yogurt, vinegar, or cream of tartar.

The acid activates the baking soda when ready, so mix this substitute right before you add it to your batter. If you wait, the reaction will happen in the bowl instead of in the oven, and your baked good will not rise properly. This substitute works in cakes, quick breads, pancakes, and cookies—anywhere you would normally use baking powder.

Key Takeaways

  • Mix one-third teaspoon baking soda with one-half teaspoon lemon juice, vinegar, or cream of tartar to replace one teaspoon of baking powder.
  • Buttermilk and yogurt work as the acid in this substitute, so reduce other liquids in the recipe slightly to keep the texture right.
  • Use the baking soda and acid mixture when ready after combining, before the reaction starts in the bowl.
  • Eggs beaten until foamy can provide some lift on their own and work as a partial substitute in cakes and soufflés.

Using buttermilk or yogurt as your acid

If your recipe already calls for buttermilk or yogurt, you have an acid on hand. Use one-third teaspoon of baking soda per teaspoon of baking powder you are replacing, and mix it directly into the dry ingredients. The buttermilk or yogurt in the wet ingredients will set up it.

Because buttermilk and yogurt are liquids, you need to account for them in your total liquid amount. If the recipe calls for one cup of milk and you are swapping in buttermilk instead, that counts as your liquid. Do not add buttermilk on top of the milk the recipe already lists, or your batter will be too thin.

Lemon juice and vinegar as quick acid options

Lemon juice and white vinegar are the fastest acids to find in most kitchens. Use one-half teaspoon of either per one-third teaspoon of baking soda. Mix them together and add to your batter right away—the reaction starts within seconds.

The flavor of lemon juice is usually unnoticeable in baked goods, especially in chocolate or vanilla cakes. Vinegar can leave a slight tang, so it works better in recipes where a subtle sour note fits, like gingerbread or chocolate cake. Start with white vinegar or apple cider vinegar; avoid flavored vinegars.

Cream of tartar for a gentler rise

Cream of tartar is a powder that comes from grapes and acts as an acid. It is the ingredient already in most commercial baking powder. Use one-third teaspoon of baking soda plus one-half teaspoon of cream of tartar to replace one teaspoon of baking powder.

This combination works exactly like baking powder because it is essentially what baking powder is. The advantage is that you control the ratio, so you can adjust it slightly if you find your baked goods are not rising enough. Cream of tartar is inexpensive and keeps for years in a sealed container.

Whipped eggs for cakes and soufflés

Eggs beaten until foamy trap air bubbles that expand in the oven and create lift. This works best in cakes, sponge cakes, and soufflés where eggs are already a main ingredient. Whip the eggs (or egg whites for lighter cakes) until they form stiff peaks, then fold them gently into your batter last.

This method does not work as a complete replacement in recipes that do not rely on eggs, like biscuits or quick breads. It also requires more work and produces a different texture—the cake will be airier and more delicate. Use this method when you want that texture, not just when you are out of baking powder.

When to call a professional baker

If you are baking for an event or a person with dietary restrictions, and you are unsure whether your substitute will work, it is worth testing the recipe ahead of time. Bake a small batch using your substitute and see how it rises and tastes. This takes an hour but saves you from serving a flat cake at a dinner party.

If you are baking bread that requires precise rising times and temperatures, or if you are making something that demands exact chemistry (like macarons or choux pastry), stick to the ingredient the recipe calls for. These recipes are sensitive to changes in leavening, and a substitute may not work.

Frequently Asked Questions

Can I use baking soda alone without an acid?

No. Baking soda needs an acid to set up and create the carbon dioxide bubbles that make baked goods rise. Without the acid, the baking soda will not work and your cake or bread will be dense and flat.

What if I do not have any of these acids on hand?

Check your pantry for sour cream, soured milk, or even a small amount of cola or beer—all contain acids. If you have none of these, your best option is to buy baking powder or cream of tartar from a grocery store. A small container lasts for years.

Does the type of acid change the flavor of my baked good?

Lemon juice and vinegar can leave a slight taste, though it usually fades in strongly flavored recipes like chocolate cake. Cream of tartar and buttermilk are flavor-neutral. Test with a small batch if you are worried about taste.

Can I make my own baking powder and store it?

Yes. Mix one-third teaspoon baking soda with one-half teaspoon cream of tartar, then add one-quarter teaspoon cornstarch to keep it dry. Store in an airtight container. This keeps for several months, though fresh baking powder works better.