This traditional Portuguese cake has a bread-like texture and subtle lift of citrus from freshly grated lemon zest.

Gather:

3 cups all purpose flour (I use Neopolitan Tipo 00 flour)

2 + 1/2 cups granulated sugar (I use natural cane sugar)

4 large eggs at room temperature

1 cup warm water

2 teaspoons baking powder

1/4 teaspoon salt

Fresh lemon zest from 1-2 lemons

Prepare:

1. Preheat oven to 350 degrees.
2. Grease and flour tube pan or bundt pan.
3. In a medium bowl, whisk together the following: flour, baking powder, and salt. Resist the urge to add the sugar – the process here is a little different.
4. Separate the egg yolks and egg whites in two bowls.
5. Using a mixer with a whisk attachment, beat the egg whites until they form high peaks and set aside.
6. In a separate bowl, whisk egg yolks with sugar and water. Gradually add dry ingredients and beat until well mixed.
7. Using a wooden spoon or a spatula, fold in egg whites and lemon zest.
8. Pour batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.

The original recipe didn’t include instructions for removing the cake from the pan and I honestly struggled a little to get it out. I found that allowing it to cool for 15 minutes and gently cutting around the edge of the pan and pulling it away from the sides was effective. The cake will have an almost crustlike exterior, similar to bread, so it is not extremely fragile. Once I had loosened up the cake, I turned it out without an issue.

Sprinkle with powdered sugar right before serving. Bon appetite!

This recipe is originally from Azorean Green Bean, another great resource for Portuguese recipes!