What happens to the cake recipe if you use baking soda instead of powder?

Using baking soda instead of baking powder in a cake recipe will result in a bitter, alkaline tasting cake that is likely dense and flat. Here's why:

* Baking powder vs. baking soda: Baking powder is a leavening agent that contains both baking soda and an acid. It reacts with moisture and heat to produce carbon dioxide bubbles, which make the cake rise. Baking soda, on the other hand, only contains baking soda. It needs an acidic ingredient to react and create bubbles.

* Acid is crucial: Most cake recipes contain some form of acid, like buttermilk, yogurt, or lemon juice, which reacts with baking soda. If you use baking soda without an acid, it won't activate properly and the cake won't rise.

* Bitter taste: Unreacted baking soda has a strong, bitter taste that will make the cake unpleasant.

* Flat cake: Without sufficient leavening, the cake will be dense and flat, lacking the airy texture expected from a cake.

How to fix it:

* Use baking powder: The easiest solution is to simply use baking powder as directed in the recipe.

* Add an acid: If you have no baking powder, you can add an acidic ingredient to activate the baking soda. For every 1 teaspoon of baking soda, add 1 teaspoon of lemon juice or buttermilk.

* Adjust the amount: You'll need to adjust the amount of baking soda you use since it's much stronger than baking powder. As a general rule, use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder.

Important note: Always check your recipe carefully before making any substitutions!