Does baking powder react with lemon juice?

When baking powder is mixed with water, it undergoes a chemical reaction that releases carbon dioxide gas. This gas is what makes baked goods rise. Lemon juice contains citric acid, which reacts with the baking powder to produce carbon dioxide gas. This reaction is why baking powder is often used in recipes that contain lemon juice.

The chemical equation for the reaction between baking powder and lemon juice is:

NaHCO3 (baking powder) + CH3COOH (lemon juice) → CO2 (carbon dioxide gas) + H2O (water) + CH3COONa (sodium citrate)

The baking powder consists of a dry acid, usually cream of tartar or sodium acid pyrophosphate, and a base, usually baking soda (sodium bicarbonate). The baking powder also contains starch or some other inert substance to keep the acid and base separate until they are mixed with water.

The lemon juice contains citric acid, which is an organic acid that is naturally found in citrus fruits like lemons, limes, and oranges.

When baking powder is mixed with water, the acid and base react to produce carbon dioxide gas. This gas is what causes baked goods to rise. The citric acid in lemon juice reacts with the baking powder to produce carbon dioxide gas even faster than water does, which is why lemon juice is often used in recipes that call for baking powder.