Description
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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Ingredients
For the Cake:
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6 large eggs, room temperature
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4 large egg yolks, room temperature
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1 cup granulated sugar
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1 cup all-purpose flour, sifted
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Zest of 1 lemon (optional, for brightness)
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1 tsp vanilla extract (optional, for added aroma)
For Serving (Optional):
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Powdered sugar for dusting
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Fresh berries or whipped cream
Instructions
Step 1: Prepare the Pan
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Preheat your oven to 350°F (175°C).
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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.
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Do not grease the pan—this helps the batter climb the sides and rise properly.
Step 2: Beat the Eggs and Sugar
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In a large bowl, combine the whole eggs, egg yolks, and sugar.
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Beat on high speed for 8–10 minutes, or until the mixture is pale, thick, and has tripled in volume.
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When the batter forms ribbons that sit on top before folding back in, it’s ready.
Step 3: Fold in the Dry Ingredients
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Sift the flour over the egg mixture in 2 or 3 additions.
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Gently fold it in using a spatula, being careful not to deflate the batter.
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Add lemon zest and vanilla extract, if using, and fold in just until combined.
Step 4: Bake the Cake
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Pour the batter into the prepared pan and smooth the top gently.
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Bake for 30–35 minutes for a light and fluffy sponge texture.
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For a gooey, custardy center (more traditional for Easter), reduce baking time to 20–25 minutes.
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The center will jiggle slightly and the top will be golden and cracked.
Step 5: Cool & Serve
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Remove the cake from the oven and let it cool in the pan for 15–20 minutes.
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Carefully lift it out using the parchment paper and transfer to a plate.
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Dust with powdered sugar and serve as is, or with berries and whipped cream on the side.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Portuguese