Ingredient

Baking powder Recipes

21 recipes with baking powder for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

21 recipes

Scones (British Buttermilk Scones) with plain flour, baking powder and cold butter — UK recipe

🇬🇧UKMedium

Flour and Confectionery Products

Scones (British Buttermilk Scones)

Scones are the cornerstone of the British cream tea — a tradition in which scones are served warm, split horizontally, spread with clotted cream and jam, and eaten in the afternoon alongside a pot of tea. Originating in Scotland in the early sixteenth century and associated with Devon and Cornwall in the south-west of England, they are a quick bread (leavened by baking powder rather than yeast) made from flour, cold butter, buttermilk, and a little sugar. The defining technique is the same as pastry-making: very cold butter worked into flour until it resembles breadcrumbs, combined with cold liquid to just bring the dough together — never kneaded. The cold butter pockets in the dough hit the hot oven and release steam, creating the characteristic slight flakiness and the dramatic rise that splits the scone naturally along the middle — the 'waist' — making it easy to break open by hand without a knife.

35 min260 kcal10 serves

🌿Vegetarian

Carrot Cake with Cream Cheese Frosting with flour, baking powder and cinnamon — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the very few cakes where the vegetable in the name is not a compromise — it genuinely makes the cake better. Freshly grated carrots release moisture directly into the batter and carry the spices into every crumb. The cake uses oil rather than butter, which keeps it moist even straight from the fridge. Brown sugar adds molasses depth that plain white sugar doesn't. The cream cheese frosting is the best part: tangy, rich, and not too sweet when you use a measured hand with the icing sugar. This is a two-layer cake assembled with frosting between the layers and swirled over the top and sides.

90 min510 kcal12 serves

🌿Vegetarian

Apple Kugel (Jewish Baked Apple Casserole) with firm tart apples, eggs and vegetable oil — Israel recipe

🇮🇱IsraelAdvanced

Sweet Dishes

Apple Kugel (Jewish Baked Apple Casserole)

Kugel is a Jewish baked casserole that sits somewhere between a cake and a pudding. This sweet apple version is built on a poured batter — oil, eggs, flour — that goes over layered apple slices and bakes until the bottom caramelises and the top turns golden. Denser than a charlotte, more forgiving than a tart. Traditional on Shabbat and holiday tables, pareve, and genuinely better the next day.

65 min310 kcal8 serves

🌿Vegetarian

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust) with unsalted butter, eggs and apricot jam — Italy recipe

🇮🇹ItalyAdvanced

Breakfast and Brunch

Crostata di Marmellata (Italian Jam Tart with Buttery Pasta Frolla Crust)

Crostata di marmellata is the iconic Italian jam tart — a rustic open pie made with pasta frolla (sweet shortcrust pastry) filled with a thick layer of fruit jam and topped with the characteristic lattice (called mandorlato by Pellegrino Artusi in his 1891 cookbook). One of the oldest Italian desserts, with pasta frolla dating back to the 10th century after Arab traders introduced sugar cane to Sicily. The word crostata first appeared in Italian dictionaries in 1612, from the Latin crustāta — 'crust'. Pellegrino Artusi codified the canonical recipe in his legendary book La scienza in cucina e l'arte di mangiar bene (1891), the cornerstone of Italian home cooking. He gave three pasta frolla recipes (A, B, C) and specifically recommended C for crostate. The crucial proportion: flour to butter to sugar = 3 : 1.5 : 1. Apricot jam (albicocca) is the most traditional filling, though cherry, fig, raspberry, or wild berry preserves are common regional alternatives. September 9 is Italy's National Crostata Day. Served at breakfast with espresso or cappuccino, as afternoon merenda with coffee, or as dessert after a meal. Artusi notes: 'Migliora dopo un giorno o due' — improves after a day or two, one of the rare baked goods that gets better with time. Active prep 30 minutes, total around 1.5 hours with dough resting. Yields 8 generous slices from a 24 cm tart pan.

90 min350 kcal8 serves

🌿Vegetarian

Zucchini Bread with zucchini, wheat flour and walnuts — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Zucchini Bread

Zucchini bread is what American home bakers do with a summer glut: grated squash folded into a cinnamon-spiced batter, baked into a dense, damp loaf that tastes of nothing in particular but keeps the crumb tender for days. The zucchini brings no flavour of its own — it brings water, which is the whole point. Sliced thick and eaten with butter or plain with coffee, it sits somewhere between a cake and a bread and refuses to choose.

80 min290 kcal10 serves

🌿Vegetarian

Protein Muffins with cottage cheese, rolled oats and vanilla protein powder — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Protein Muffins

Soft cottage cheese muffins built on blended oats instead of flour. The whole batter goes through a blender, so the curds disappear and the oats grind into flour on the spot. Around 9 g of protein per muffin, sweetened with maple syrup rather than sugar. They bake with a domed top and stay moist for four days in the fridge.

35 min145 kcal12 serves

💪High protein🌿Vegetarian

Strawberry Shortcake with Buttermilk Biscuits with strawberries, all purpose flour and buttermilk — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Strawberry Shortcake with Buttermilk Biscuits

American strawberry shortcake is built on warm, craggy buttermilk biscuits rather than sponge cake. The biscuits split cleanly around juicy macerated berries and softly whipped cream, so every serving has crisp edges, tender crumbs, and plenty of strawberry syrup.

75 min465 kcal8 serves

🌿Vegetarian

Sharlotka — Russian Apple Sponge Cake with eggs, plain flour and apples — Russia recipe

🇷🇺RussiaMedium

Sweet Dishes

Sharlotka — Russian Apple Sponge Cake

The Russian home cake that appears the moment apples come into season: a whisked sponge poured over sliced apples and baked until golden. There is no butter and no mixer required beyond a whisk, and the lift comes entirely from eggs beaten with sugar. Tart apples keep it from turning cloying.

55 min210 kcal8 serves

🌿Vegetarian

Korean Corn Dogs with hot dog sausages, mozzarella and panko breadcrumbs — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Korean Corn Dogs

The Korean street-food corn dog that took over social media: a hot dog, a stick of mozzarella, or both, skewered, coated in a thick batter and a shell of panko, deep-fried until crunchy, then dusted with sugar and zig-zagged with ketchup and mustard. The pull of molten cheese and the sweet-savoury crust are the whole appeal.

40 min420 kcal4 serves

Ingredients

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Other ingredients that appear most often alongside baking powder across the archive. Pick one to drill deeper.

eggs buttermilk plain flour all-purpose flour cocoa powder brown sugar almond vanilla extract chicken onion beer paprika