How much extra baking powder can you add to have the batter be lighter is too much?

You should never add extra baking powder to a recipe to make the batter lighter.

Here's why:

* Too much baking powder will result in a cake that is dry, crumbly, and has a bitter taste. This is because excess baking powder creates too much carbon dioxide, which expands the batter too quickly and results in large air pockets that don't hold their shape.

* Baking powder is a chemical leavening agent, and its proportions are carefully calculated in recipes. Adding more than the recommended amount can disrupt the chemical reaction and lead to inconsistent results.

Instead of adding more baking powder, consider these tips for a lighter batter:

* Use fresh baking powder. Baking powder loses its potency over time, so make sure yours is fresh.

* Whisk the dry ingredients with the baking powder thoroughly. This ensures even distribution of the leavening agent.

* Don't overmix the batter. Overmixing develops gluten, which can make the cake tough.

* Use the correct type of flour. All-purpose flour is the most common for cakes, but if you want a lighter cake, you can try cake flour.

* Beat the eggs until light and fluffy. This will incorporate air into the batter, making it lighter.

* Fold in the dry ingredients gently. This will prevent the air from being knocked out of the batter.

Remember, following the recipe is the best way to ensure a successful cake. If you're unsure about the amount of baking powder, consult a reliable baking resource or recipe book.