Pão de Ló

Ingredients

• 10eggs, at room temperature
• 200 g (1 cup)sugar
• 250 g (2 cups)flour, sifted
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)salt
• Zest of 1lemon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Whisk eggs and sugar

   Beat the eggs at high speed for about 20 minutes, adding the sugar gradually as you whisk.

3. 3

   Fold in dry ingredients

   Gently fold in the flour, already mixed with the baking powder and salt, then add the lemon zest.

4. 4

   Bake the cake

   Pour the batter into a lightly oiled round pan and bake for 30–35 minutes.

5. 5

   Cool before unmoulding

   Leave the cake to rest for about 10 minutes before turning it out of the pan.

What is pão de ló?

Pão de ló is a traditional Portuguese sponge cake, known for its egg-rich batter and airy crumb. Cakes under this name have regional versions across Portugal, ranging from soft and moist centres to more evenly baked sponges.

This version keeps the method straightforward: extended whisking builds volume, while a gentle fold helps preserve it. Lemon zest gives the simple cake a bright aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 11g protein, 49g carbs, 6g fat.

Most of the carbohydrates come from the sugar and flour, while the eggs provide much of the protein and fat. Serve a slice with fresh fruit or yoghurt for a more balanced plate, rather than adding a heavy topping.

Why room-temperature eggs matter

Eggs at room temperature are easier to whip into a voluminous mixture than cold eggs straight from the fridge. Set them out ahead of time so they are ready when you begin.

Whisking for about 20 minutes is a substantial part of the method, so use a mixer and watch for the mixture to become pale, thick and expanded.

Fold without losing the air

Dry ingredients: combine the sifted flour with the baking powder and salt before adding them to the eggs. This helps distribute the raising agent and seasoning through the batter.

Gentle folding: use a broad spatula and turn the mixture over rather than stirring briskly. Stop once no obvious pockets of flour remain, then fold in the zest.

Check the bake

The stated baking time is 30–35 minutes at 180°C. Start checking towards the earlier end of that range, since pan size and oven behaviour can affect how quickly the centre sets.

Look for a set, lightly coloured surface and a centre that springs back gently when touched. Avoid opening the oven repeatedly, which can interrupt the cake's rise.

Choose the right pan

Use a round pan that can hold the expanded batter, and oil it lightly as directed. The recipe does not specify a pan size, so choose one with enough room for the cake to rise without spilling over.

Let the cake stand for about 10 minutes before unmoulding. This short rest helps it settle and makes it less fragile to handle.

Serve it simply

Pão de ló is good on its own with tea or coffee, where its soft crumb and lemon scent can stand out. Cut it with a serrated knife using a gentle sawing motion.

For a fuller dessert, serve a slice with fresh fruit or a spoonful of yoghurt. Keep additions separate until serving so the cake does not become damp.

Recipe notes & tips

• Bring the eggs to room temperature before starting the batter.
• Add the sugar gradually while the eggs are being beaten.
• Sift the flour before measuring or adding it to the batter.
• Fold the flour mixture in gently to retain as much air as possible.
• Begin checking the cake at 30 minutes, without opening the oven repeatedly.
• Wait about 10 minutes before unmoulding so the cake has time to settle.

Variations

• Orange zest: replace the lemon zest with orange zest for a sweeter citrus aroma.
• Vanilla: add a little vanilla extract alongside the zest for a gentle fragrance.
• Cinnamon: sift a small amount of cinnamon with the flour for a warm note.
• Berry serving: offer fresh berries alongside each slice for a tart contrast.
• Dusting sugar: finish the cooled cake with a light dusting of icing sugar.

Common mistakes to avoid

• Cold eggs: let them reach room temperature before whisking so they whip more readily.
• Adding sugar all at once: pour it in gradually while beating to build a stable, airy mixture.
• Rough mixing: fold the flour in gently rather than stirring, which can knock out the air.
• Uneven dry ingredients: mix the baking powder and salt with the flour before folding them in.
• Unmoulding too soon: leave the cake in its pan for about 10 minutes before turning it out.
• Overbaking: start checking at 30 minutes and remove the cake once the centre is set.

How to store

Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 4 days. Bring refrigerated slices to room temperature before serving; a brief warm through in a low oven can refresh them.

Frequently asked questions