Welcome to a delightful journey through Portuguese cuisine with these irresistible Cavacas Portuguese Popovers! These golden, puffy treats combine the airy texture of American popovers with the sweet, lemony glaze that’s characteristic of traditional Portuguese cavacas. The result is a cross-cultural delight that rises dramatically in the oven, creating a crisp exterior and a soft, slightly custardy interior.
Perfect for breakfast, brunch, or afternoon tea, these popovers bring a touch of Portuguese sweetness to your table with minimal effort. The lemon-infused glaze adds just the right amount of brightness, making these treats impossible to resist when they’re fresh from the oven.
Why You’ll Love This
- Impressive rise and hollow centers make these popovers look like you spent hours in the kitchen (when they actually take less than 45 minutes)
- The crisp exterior gives way to a tender, slightly eggy interior for a perfect textural contrast
- Simple ingredients you likely already have in your pantry
- The sweet lemon glaze adds a Portuguese twist to classic popovers
- Versatile enough for breakfast, dessert, or an afternoon treat with coffee
Ingredients
- 2 cups flour
- 1 cup oil
- ½ cup milk
- 8 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups icing sugar
- Zest of one lemon (optional)
- 2 tablespoons milk, adjust for desired thickness
Instructions
- Preheat oven to 350°F. Grease a 24-count mini muffin tin, or two 12-count regular-sized muffin tins, or popover tins.
- Using an electric mixer or stand mixer (medium-high speed or level 6), beat all batter ingredients for at least 20 minutes without stopping. This ensures the batter puffs up during baking.
- Pour the batter into the prepared baking tins. For mini muffin or popover tins, fill ¾ full. For large muffin tins, fill halfway.
- Bake on the middle rack. For a slightly moist interior, bake for about 45 minutes, or until golden and puffed. For a drier texture, bake for 1 hour.
- Remove from the oven and cool in the tin for 5 minutes. Transfer to a cooling rack and allow to fully cool. Note: Slight deflation as cavacas cool is normal.
- Mix icing sugar, lemon zest (optional), and milk in a small bowl. Adjust milk or sugar as needed to achieve desired consistency.
- Spoon icing over the cooled cavacas or dip the tops in it. Optionally, fill with whipped cream, lemon curd, or pudding.
- Best enjoyed on the same day, but remains delicious the next day. Serve as a breakfast, brunch, or dessert treat.
Tips & Variations
- For maximum rise, ensure all refrigerated ingredients are at room temperature before mixing.
- Don’t open the oven door during the first 20 minutes of baking or your popovers may collapse.
- For a more traditional Portuguese flavor, add 1/4 teaspoon of cinnamon to the glaze.
- Make a savory version by omitting the vanilla and lemon zest from the batter, adding herbs, and skipping the glaze.
- No popover pan? A standard muffin tin works perfectly fine, though the popovers may be slightly smaller.
- For make-ahead convenience, prepare the batter up to 2 hours in advance and keep at room temperature (though fresh batter yields the highest rise).
Serving Suggestions
Serve these Cavacas Portuguese Popovers warm with a cup of strong Portuguese coffee for an authentic experience. They pair beautifully with fresh berries or a fruit compote on the side for breakfast or brunch.
For a more decadent dessert presentation, serve with a scoop of vanilla ice cream and a sprinkle of additional lemon zest. The contrast between the warm popover and cold ice cream creates a delightful sensory experience.
Notes
- Popovers are best enjoyed fresh from the oven when they’re at their crispiest.
- If you need to store them, keep in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore some crispness.
- You’ll know popovers are done when they’re deeply golden brown and feel firm to the touch.
- Popovers naturally deflate somewhat as they cool – this is normal and creates the perfect cavity for holding the sweet glaze!
FAQs
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they will still rise beautifully.
Why didn’t my popovers rise properly?
Popovers need three things to rise well: a hot pan to start, room temperature ingredients, and an undisturbed oven during the first 20 minutes of baking.
Can I make mini versions of these popovers?
Absolutely! Use a mini muffin tin and reduce the baking time to about 15 minutes total, checking frequently after the first 10 minutes.
How are these different from traditional Portuguese cavacas?
Traditional cavacas are more like sweet biscuits or cookies with a hard, glossy glaze. These popovers borrow the flavors but use the American popover technique for a lighter, airier texture.
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