These light pastry popovers are covered with a sugar glaze.  Some people make them bite sized, but I like them bes in the larger size and smothered in sugar glaze and lemon zest!

makes 24


2 cups of flour

1 cup of oil

1/2 cup of whole milk

8 eggs at room temperature


Preheat oven to 350 degrees Fahrenheit


Grease regular-sized muffin tins or popover tins.  Using an electric mixer beat all ingredients for at least 20 minutes without stopping.  I highly recommend using a stand mixer on this recipe with the mixer set on level 6.  Fill the tins no more than half way.

Bake on the middle rack of the oven.  For moist cavacas, bake for about 45 minutes; if you like them on the dry side bake for 1 hour.  They will get to a nice golden color and you can “popover” the pans when they’re done.

Sugar Glaze:

2 cups of confectioner’s sugar

Zest of one lemon

2 tablespoons of milk (more or less depending on the thickness you like)

While they are still warm, spoon the glaze over each one or just submerge each one in the glaze.  Either way you can go wrong. Serve on the same day, since they will dry even more for the following day.