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I completely agree with Jefromi's answer. I do want to add a bit. Salt is an amazing flavor enhancer and most (sweet) baked goods use very little (1/4 to 1 tsp) considering that most of the recipes make 12-24 servings (more for cupcakes/cookies etc) but it does make a difference. Most baked desserts gain quite a bit from having the added salt... and they ...


In baking, salt is generally only for flavor: things won't taste as good without it. So you can reduce it or leave it out if you want, just be aware that you may sacrifice some flavor. This shouldn't have anything to do with the baking powder. Baked goods that don't use baking powder usually contain salt as well.

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