Portuguese Easter Cake (Pão de Ló)

Light, fluffy, and delicately sweet, Pão de Ló is a traditional Portuguese Easter cake that’s as simple as it is elegant. With a golden crust and an airy, sponge-like interior, this cake is often served during Easter celebrations across Portugal. Made with just a few pantry staples—eggs, sugar, and flour—it showcases the beauty of simplicity. Perfect with coffee or tea, and even better when shared with family during the holidays.

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Why You’ll Love This Recipe
Naturally Airy – Made with whipped eggs for a super light texture.
Minimal Ingredients – Just three core ingredients, no butter or oil.
Perfect for Easter – A festive, symbolic treat with deep cultural roots.
Versatile – Delicious plain or dusted with powdered sugar.
Beautiful Presentation – Rises into a golden dome with a rustic crackly top.

Ingredients You’ll Need

Traditional Pão de Ló:

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted

Optional Garnish:

• Powdered sugar for dusting
• Lemon zest or vanilla extract (for subtle flavor twist)

Tools You’ll Need

• Stand mixer or electric hand mixer
• Mixing bowls
• 8 or 9-inch round springform pan
• Parchment paper
• Sifter or fine-mesh strainer
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a springform pan with parchment paper, allowing some paper to stick out over the sides for a traditional look.
Do not grease the pan—this helps the batter climb and hold its structure.

Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar together on high speed for 8–10 minutes.
The mixture should become thick, pale, and ribbon-like in texture.
This step is crucial—it creates the volume and airiness of the cake.

Step 3: Add the Flour
Sift the flour over the egg mixture in three batches.
Gently fold it in with a spatula after each addition.
Be careful not to deflate the batter—fold with light, sweeping motions.
Optional: Add a touch of lemon zest or ½ tsp vanilla extract here for extra flavor.

Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Avoid opening the oven door early to prevent collapse.

Step 5: Cool & Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely.
Dust with powdered sugar just before serving if desired.
Serve in wedges with tea, coffee, or fresh fruit on the side.

Tips for the Best Pão de Ló
Room Temp Eggs – These whip up with more volume than cold eggs.
Don’t Overmix – Gently folding keeps the batter airy and light.
Use Fresh Eggs – The fresher the eggs, the better the rise and flavor.
Parchment Collar – Let the parchment paper extend above the rim of the pan for a classic rustic look.
Avoid Butter or Oil – This cake gets its moisture from the eggs; no fat needed.

Serving Suggestions
With Fresh Berries – Adds color and a tart contrast to the sweet sponge.
Coffee or Espresso – A classic pairing for an afternoon pick-me-up.
With Whipped Cream – Lightly sweetened cream adds indulgence.
Brunch Table – A beautiful centerpiece for Easter or spring gatherings.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Not necessary unless adding perishable toppings like cream.

Freezing:

• Wrap the cooled cake in plastic wrap and foil. Freeze for up to 2 months.
• Thaw at room temperature before serving.

Frequently Asked Questions

1. What’s the texture of Pão de Ló like?
It’s soft, airy, and slightly springy—similar to a sponge cake with a golden crust.

2. Can I make it in advance?
Yes! It keeps well at room temperature and tastes great the next day.

3. Can I flavor it with citrus or extracts?
Absolutely. Lemon zest, orange zest, or a splash of vanilla all work beautifully.

4. What makes this cake rise without baking powder?
It relies on the air whipped into the eggs for lift, so don’t skip or shorten the mixing time.

5. Is this cake gluten-free?
As written, it uses wheat flour. You can experiment with gluten-free 1:1 flour blends, but the texture may vary.

Final Thoughts
Portuguese Easter Cake (Pão de Ló) is a celebration of simplicity—three ingredients, centuries of tradition, and the kind of comforting flavor that brings families together. Whether you’re honoring heritage or exploring new culinary traditions, this delicate sponge cake is a beautiful addition to any table.

Try it this Easter and share your experience by leaving a review or posting your creation. I’d love to see how it turns out for you!

Preparation Time: 15 minutes
Baking Time: 35 minutes
Cooling Time: 30 minutes
Cuisine: Portuguese

Nutritional Information (Per Serving):
Calories: 180 | Protein: 5g | Carbohydrates: 26g | Fat: 4g | Fiber: 0g | Sodium: 35mg

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