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.