How much lemon juice per tablespoon of soda do you use to make baking powder?

Baking powder is a commercially produced leavening agent that already contains an acid component.

Here's why:

* Baking powder is a combination of:

* Baking soda (sodium bicarbonate)

* An acid (like cream of tartar)

* A drying agent (like cornstarch)

* The acid reacts with the baking soda: This creates carbon dioxide bubbles, which make your baked goods rise.

Lemon juice is used to activate baking soda in recipes where there's not enough natural acidity:

* If a recipe calls for baking soda but doesn't have enough acidic ingredients (like buttermilk, brown sugar, or sour cream), you can add a bit of lemon juice to activate the baking soda.

So, to answer your question, you wouldn't use lemon juice to make baking powder, but you might use it to activate baking soda in a recipe.