Portuguese Easter Cake (Pão de Ló)

Soft, airy, and subtly sweet, the Portuguese Easter Cake—known as Pão de Ló—is a timeless classic that holds a cherished place at holiday tables across Portugal. With its golden sponge-like texture and minimal ingredients, this cake showcases the beauty of simplicity. Often served during Easter, it’s traditionally made with eggs, sugar, and flour, resulting in a delicate dessert that’s light as a cloud with a rich, custardy center.

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Why You’ll Love This Recipe
Light and Airy – A spongy, melt-in-your-mouth texture made with whipped eggs.
Minimal Ingredients – Just eggs, sugar, and flour—no butter or oil needed.
Traditional Flavor – An authentic Portuguese treat rooted in Easter celebrations.
Customizable Texture – Bake it longer for a fluffy sponge or shorter for a gooey, custard-like center.
Perfect for Spring – A bright and simple cake that pairs beautifully with fruit or coffee.

Ingredients You’ll Need

For the Cake:

• 6 large eggs, room temperature
• 4 large egg yolks, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted
• Zest of 1 lemon (optional, for brightness)
• 1 tsp vanilla extract (optional, for added aroma)

For Serving (Optional):

• Powdered sugar for dusting
• Fresh berries or whipped cream

Tools You’ll Need

• Stand mixer or electric hand mixer
• Large mixing bowl
• Fine mesh sieve or sifter
• 8 or 9-inch round cake pan or springform pan
• Parchment paper
• Spatula

Step-by-Step Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Line the bottom and sides of a round cake pan with parchment paper, letting the paper extend 1-2 inches above the rim to prevent overflow.
3. Do not grease the pan—this helps the batter climb the sides and rise properly.

Step 2: Beat the Eggs and Sugar

1. In a large bowl, combine the whole eggs, egg yolks, and sugar.
2. Beat on high speed for 8–10 minutes, or until the mixture is pale, thick, and has tripled in volume.
3. When the batter forms ribbons that sit on top before folding back in, it’s ready.

Step 3: Fold in the Dry Ingredients

1. Sift the flour over the egg mixture in 2 or 3 additions.
2. Gently fold it in using a spatula, being careful not to deflate the batter.
3. Add lemon zest and vanilla extract, if using, and fold in just until combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top gently.
2. Bake for 30–35 minutes for a light and fluffy sponge texture.
3. For a gooey, custardy center (more traditional for Easter), reduce baking time to 20–25 minutes.
4. The center will jiggle slightly and the top will be golden and cracked.

Step 5: Cool & Serve

1. Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
2. Carefully lift it out using the parchment paper and transfer to a plate.
3. Dust with powdered sugar and serve as is, or with berries and whipped cream on the side.

Tips for the Best Pão de Ló
Room Temperature Eggs – Whip better and give more volume.
Beat Long Enough – Properly whipped eggs are key to the cake’s structure.
Fold Gently – Use light motions to avoid deflating the batter.
Use Parchment – It helps the cake rise and prevents sticking.
Customize Doneness – Adjust the baking time to get your preferred texture.

Serving Suggestions
With Espresso or Tea – A light slice pairs perfectly with a warm drink.
Alongside Fresh Fruit – Strawberries, blueberries, or oranges add brightness.
With Whipped Cream – For a richer dessert experience.
For Brunch – Serve as part of a spring brunch menu with other baked goods.
As a Light Dessert – Ideal after a hearty Easter meal.

How to Store & Reheat

Storing:

• Room Temperature: Keep covered in a cake dome or wrap loosely in foil for up to 2 days.
• Refrigerate: For gooier versions, store in the fridge and bring to room temp before serving.

Freezing:

• Freeze slices individually wrapped for up to 1 month. Thaw at room temperature before serving.

Reheating:

• Not usually necessary, but you can warm individual slices for 10–15 seconds in the microwave for a custardy texture.

Frequently Asked Questions

1. Can I use a different flour?
Stick with all-purpose flour for the most authentic texture. Cake flour will make it too soft.

2. Why didn’t my cake rise?
The eggs may not have been beaten enough. Make sure they triple in volume and hold a ribbon-like texture.

3. Is Pão de Ló supposed to be gooey?
Yes, especially around Easter. A slightly underbaked center is traditional and gives it a custard-like quality.

4. Can I add flavors?
Absolutely! Orange zest, almond extract, or even a bit of cinnamon can be great additions.

5. Can I make it in advance?
Yes! It actually tastes better after resting for a few hours or overnight.

Final Thoughts
Portuguese Easter Cake (Pão de Ló) is a celebration of simplicity and tradition. With just a few ingredients and a bit of care, you can create a light, tender, and delicious cake that’s perfect for Easter—or anytime you want a sweet taste of Portugal. Whether you prefer it fluffy or gooey, this cake is a beautiful centerpiece and a delightful treat.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cake turns out.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Portuguese

Nutritional Information (Per Serving):
Calories: 180 | Protein: 5g | Carbohydrates: 26g | Fat: 6g | Fiber: 0g | Sodium: 45mg

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