Light, airy, and gently sweet, Pão de Ló is a traditional Portuguese Easter cake made with just a few simple ingredients—but with heavenly results. This sponge cake is known for its golden crust, fluffy interior, and delicate vanilla flavor. Whether served plain with coffee or dressed up with whipped cream and fruit, it’s a timeless treat for Easter and beyond.
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Why You’ll Love This Recipe
Simple Ingredients – Just eggs, sugar, and flour
No Butter or Oil – Naturally light and fat-free
Easter Tradition – A classic Portuguese holiday dessert
Beautifully Airy – Light as a cloud with a golden, slightly crusty top
Versatile – Perfect as-is or with fruit, jam, or powdered sugar
Ingredients You’ll Need
6 large eggs, at room temperature
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour, sifted
1 tsp vanilla extract
Pinch of salt
Optional: powdered sugar for dusting
Tools You’ll Need
9-inch springform pan or round cake pan
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Parchment paper
Sifter or fine mesh sieve
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a springform pan with parchment paper, letting it extend above the edges. This helps create the traditional rustic top.
Do not grease the pan—this allows the cake to rise properly.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, combine eggs, sugar, vanilla, and a pinch of salt.
Beat on high speed for 8–10 minutes, or until the mixture is pale, thick, and triples in volume. The batter should form ribbons when lifted.
Step 3: Fold in the Flour
Gently sift the flour over the egg mixture in batches.
Use a spatula to fold in the flour carefully, maintaining the airiness of the batter. Avoid overmixing.
Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center springs back when lightly pressed.
Avoid opening the oven during baking to prevent the cake from deflating.
Step 5: Cool and Serve
Let the cake cool in the pan for 10 minutes, then remove and allow it to cool completely on a wire rack.
Peel off the parchment and dust the top with powdered sugar if desired.
Tips for the Best Pão de Ló
Use Room Temperature Eggs – They whip up with more volume
Beat Until Thick – The egg mixture should be pale and fluffy to give the cake its rise
Fold Gently – The secret to a light sponge is careful folding
Do Not Grease the Pan – The batter needs something to cling to as it rises
Let It Rest – The texture improves slightly if served a few hours after baking
Serving Suggestions
With Fresh Berries – Strawberries, raspberries, or blueberries
Alongside Coffee or Espresso – A light finish to a hearty meal
Topped with Whipped Cream – For a more festive presentation
With Lemon Curd – Adds a bright citrus twist
As Part of Easter Brunch – A beautiful centerpiece cake
How to Store & Freeze
Store: Keep in an airtight container at room temperature for up to 3 days
Freeze: Wrap in plastic and foil, then freeze for up to 2 months. Thaw at room temp before serving
Frequently Asked Questions
Can I make it ahead of time? Yes! Bake a day in advance—flavor and texture improve slightly
Is this cake supposed to be dry or moist? Traditional Pão de Ló is airy and slightly dry; some regional versions are more custardy in the center
Can I flavor it with citrus? Absolutely—add grated lemon or orange zest with the eggs
What makes it different from other sponge cakes? It uses no fat and relies entirely on whipped eggs for its structure
Final Thoughts
Pão de Ló is a beautiful symbol of Portuguese tradition—humble, delicate, and full of meaning. It’s a celebration cake that relies on technique more than richness, offering a tender crumb and sweet simplicity in every bite. Perfect for Easter, spring gatherings, or whenever you want to honor a classic.
Bake it, share it, and enjoy a slice of Portuguese heritage!
Preparation Time: 15 minutes
Baking Time: 35 minutes
Cuisine: Portuguese / Easter Dessert
Nutritional Information (Per Slice – 10 servings):
Calories: 160 | Protein: 5g | Carbohydrates: 28g | Fat: 2g | Fiber: 0g | Sodium: 40mg
Portuguese Easter Cake (Pão de Ló)
- Total Time: 50 minutes
Description
Light, airy, and gently sweet, Pão de Ló is a traditional Portuguese Easter cake made with just a few simple ingredients—but with heavenly results. This sponge cake is known for its golden crust, fluffy interior, and delicate vanilla flavor. Whether served plain with coffee or dressed up with whipped cream and fruit, it’s a timeless treat for Easter and beyond.
Want more traditional baking recipes delivered to your inbox? Subscribe now for authentic delights from around the world!
Ingredients
6 large eggs, at room temperature
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour, sifted
1 tsp vanilla extract
Pinch of salt
Optional: powdered sugar for dusting
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a springform pan with parchment paper, letting it extend above the edges. This helps create the traditional rustic top.
Do not grease the pan—this allows the cake to rise properly.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, combine eggs, sugar, vanilla, and a pinch of salt.
Beat on high speed for 8–10 minutes, or until the mixture is pale, thick, and triples in volume. The batter should form ribbons when lifted.
Step 3: Fold in the Flour
Gently sift the flour over the egg mixture in batches.
Use a spatula to fold in the flour carefully, maintaining the airiness of the batter. Avoid overmixing.
Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center springs back when lightly pressed.
Avoid opening the oven during baking to prevent the cake from deflating.
Step 5: Cool and Serve
Let the cake cool in the pan for 10 minutes, then remove and allow it to cool completely on a wire rack.
Peel off the parchment and dust the top with powdered sugar if desired.
Notes
Use Room Temperature Eggs – They whip up with more volume
Beat Until Thick – The egg mixture should be pale and fluffy to give the cake its rise
Fold Gently – The secret to a light sponge is careful folding
Do Not Grease the Pan – The batter needs something to cling to as it rises
Let It Rest – The texture improves slightly if served a few hours after baking
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cuisine: Portuguese / Easter Dessert
