Lemon Juice

Lemon juice is another common household acid that can be used to make a substitute for baking powder. Because lemon juice contains a lot of citric acids, it works well to activate baking soda in place of baking powder.

For this reason, when used with baking soda in baked products, it can help provide the acid necessary to start an acid-base reaction. However, due to its strong flavor, it works best in recipes that only call for a little amount of baking powder. By doing this, you may prevent changing the final product's flavor. Use 1/4 teaspoon (1 gram) of baking soda and 1/2 teaspoon (2.5 grams) of lemon juice to substitute 1 teaspoon (5 grams) of baking powder.