Baking Soda vs. Baking Powder in Pound Cakes

There is a big difference between Baking Powder and Baking Soda. Each of them affects baking a pound cake differently, in a good way!

So let's start with the basic differences between Baking Soda and Baking Powder. Baking Powder and Baking Soda are both leaveners (man-made mixtures that react with other ingredients to produce carbon dioxide, which causes baked items to rise) that work to create light textures in baked items.

Baking Powder contains Baking Soda; however, the two leaveners are very different and only work under the correct conditions. Let's first discuss the similarities:

Baking Powder and Baking Soda both provide two similar main functions

1. Leavening: Baking Powder and soda release gases that form bubbles, which expand within the batter during the baking process. The protein in the batter then sets around those air pockets. This creates a rise in your pound cake.
2. Tenderizing: As the gases form and expand, cell walls in baked goods begin to stretch and thin. This results in a more tender texture for your pound cake.

Baking Soda

Baking Soda is activated by moisture and acid present in the batter. There must be an acidic ingredient such as buttermilk or lemon juice in the recipe for the activation to occur.

Baking Soda begins to leaven as soon as it touches the liquid present in the batter. This means that if you wait too long before baking, you may notice a decrease in leavening effect.

Using too much Baking Soda, may result in an unpleasant metallic, or bitter flavor in your pound cake so it's important to always measure accurately.

Naturally acidic ingredients that will activate Baking Soda:

• Buttermilk
• Sour cream
• Lemon juice
• Honey
• Natural aka unsweetened cocoa powder
• Unsweetened chocolate
• Brown sugar
• Molasses
• Fruits

Baking Powder

Baking Powder includes Baking Soda, an acid, and an anticaking agent (substance used to prevent clumping). Baking Powder assists with giving cakes their rise and also results in a tighter, whiter and delicate texture. Baking Powder is optional to use in pound cakes. This is because the amount of eggs used in the pound cake. Also, the methods used to mix the pound cake whip air into the batter which assists with creating the rise.

Most Baking Powder available today is double-acting, meaning it reacts twice. The first reaction occurs when combined with liquid to help introduce air into the batter and the second occurs when heated in the oven.

Recipes that contain both Baking Soda and Baking Powder

These recipes contain several acids and/or liquids but the carbon dioxide created from the Baking Soda is not enough to leaven the batter. In these instances, Baking Powder is used too.

In other words, the reason for both is sometimes you need more leavening than you have acid available in the recipe. So for example, a pound cake that calls for buttermilk, lemon juice and sour cream (all three acids) you will need to add both to get a proper lift.

Why do some recipes not call for Baking Powder or Baking Soda?

The recipes where you don’t need a chemical leavener are usually:

• Recipes using yeast, which is an organic leavener that also works by producing gas bubbles.
• Baked goods that whip lots of air into the batter, or use whipped egg whites to leaven such as Angel Food cakes.
• Pound Cakes which do not include acids or heavy liquid content.

Strength of Baking Powder vs. Baking Soda

Baking Soda is 3-4x stronger than Baking Powder. Using more Baking Soda does not mean it will rise more. Using too much Baking Soda and not enough acid will alter the taste (bitter, metallic taste. For good measure, use ¼ teaspoon baking soda to every one cup of flour. When using Baking Powder, I generally use only ½ tsp.

How to Test Baking Soda and Baking Powder for Freshness

Baking Soda: Add ¼ teaspoon of baking soda to 1 tablespoon of vinegar. If it fizzes, it's fresh.

Baking Powder: Add ½ teaspoon of baking powder to ¼ cup of warm water. If it fizzes, it's fresh.

Of course checking expiration dates is important; however, when in doubt, buy a new container.

How to Store Baking Powder and Baking Soda

Store in a cool place in an airtight container. Air and light can cause them to lose their effectiveness before their expiration date.

I know this was a lot of information so let's summarize....

Baking Soda can be used when using acid ingredients in a pound cake. Using Baking Powder when you want to create the extra rise, delicateness and flavor with your pound cake; however, it is optional. Use both when using several acids in a pound cake at once. When in doubt, just follow the recipe.

Many people have complained that their pound cakes come out looking wet or like a blob of gluten when using an acid such as lemon juice, adding at least ¼ teaspoon of Baking Soda to your batter can assist with preventing this issue.