Portuguese Easter Cake (Pão de Ló)

Pão de Ló is a light, fluffy, and slightly moist sponge cake that’s been a beloved Portuguese Easter tradition for centuries. With its airy texture and golden color, this cake is simple yet indulgent—perfectly served as a holiday centerpiece or with afternoon tea.

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Why You’ll Love This Recipe
Traditional Elegance – A timeless dessert with roots in Portuguese history.
Light and Fluffy – Its airy sponge texture makes it feel almost cloud-like.
Easy to Make – Just a few ingredients, no complicated techniques.
Perfect for Any Occasion – Though traditionally made for Easter, it’s great year-round.
Naturally Delicious – No artificial flavors or additives, just eggs, sugar, and flour.

Ingredients You’ll Need

6 large eggs (room temperature)
1 cup granulated sugar
¾ cup all-purpose flour (sifted)
½ tsp lemon zest (optional, for a subtle citrus touch)
¼ tsp salt
Butter for greasing the pan
Parchment paper

Tools You’ll Need

Stand mixer or electric hand mixer
Large mixing bowl
Sifter
Rubber spatula
Springform or round cake pan (8-inch preferred)
Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease your cake pan with butter, then line it with parchment paper, allowing the edges to hang over the rim. This helps lift the delicate cake later.

Step 2: Separate the Eggs
Carefully separate the egg yolks and whites into two bowls.
Make sure no yolk gets into the whites to ensure proper whipping.

Step 3: Beat the Yolks
In a large mixing bowl, beat the yolks with the sugar until the mixture becomes thick, pale, and doubles in volume—about 8-10 minutes using a stand mixer on medium-high.
Add lemon zest (if using) and mix just to combine.

Step 4: Whip the Egg Whites
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
This adds the necessary volume and structure to the cake.

Step 5: Fold in the Flour
Gently fold the sifted flour into the egg yolk mixture using a rubber spatula.
Add the flour in small batches to avoid deflating the mix.
Do not overmix.

Step 6: Incorporate the Egg Whites
Carefully fold the beaten egg whites into the yolk mixture, one-third at a time.
Use slow, sweeping motions to maintain the airiness of the batter.
Your final batter should be light and airy.

Step 7: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
Do not overbake—Pão de Ló is known for its slightly undercooked center.

Step 8: Cool and Serve
Remove from oven and let it cool in the pan for 10 minutes.
Use the parchment edges to lift the cake out and place on a cooling rack.
Allow it to cool completely before serving.
Serve as-is or dust with powdered sugar for an elegant touch.

Tips for the Perfect Pão de Ló
Use Room Temperature Eggs – They whip better and help create more volume.
Don’t Overmix – Overworking the batter will deflate the air you worked hard to whip in.
Use a Gentle Hand – Folding means using slow movements to preserve the structure.
Check Early – Ovens vary, so keep an eye on it from the 25-minute mark.
Serve Fresh – Best enjoyed the day it’s made for maximum fluffiness.

Serving Suggestions
With Fresh Berries – Add strawberries, raspberries, or blueberries on the side.
Dusting of Powdered Sugar – A simple, elegant finish.
With Tea or Coffee – Ideal for afternoon gatherings or Easter brunch.
Drizzle of Honey or Jam – Adds a touch of sweetness and color.
Whipped Cream – A dollop on top turns it into a show-stopping dessert.

How to Store & Reheat

Storing:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: For longer storage, refrigerate up to 5 days, but let it come to room temp before serving.
Freeze: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Reheating:
No need to reheat. If refrigerated, bring to room temperature before serving.

Frequently Asked Questions

1. Is Pão de Ló supposed to be gooey in the center?
   Yes! Many traditional versions have a slightly underbaked center—it’s part of its charm.
2. Can I use a different flour?
   Cake flour can be used for an even lighter texture, but all-purpose works well too.
3. Can I make it ahead of time?
   Yes, you can make it a day in advance. Store in a covered container at room temperature.
4. Is this recipe kid-friendly?
   Absolutely! With just a few ingredients and no additives, it’s a great treat for all ages.
5. What if I don’t have a mixer?
   You can mix by hand, but it’ll take significantly more time and energy to achieve the right texture.

Final Thoughts
Pão de Ló is a delicate yet deeply satisfying cake with a long-standing place in Portuguese tradition. Whether you enjoy it slightly gooey in the center or fully baked, this cake never fails to impress with its simplicity and elegance. Perfect for Easter or any special occasion, this sponge cake is bound to become a family favorite.

Bake it, share it, and celebrate with a slice of Portugal at your table.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: Portuguese

Nutritional Information (Per Serving):
Calories: 220 | Protein: 6g | Carbohydrates: 34g | Fat: 6g | Fiber: 0g | Sodium: 100mg

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