Description
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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Ingredients
Traditional Pão de Ló:
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6 large eggs, room temperature
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1 cup granulated sugar
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1 cup all-purpose flour, sifted
Optional Garnish:
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Powdered sugar for dusting
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Lemon zest or vanilla extract (for subtle flavor twist)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Portuguese