To begin, preheat your oven to 200°C (fan 180°C). Line two baking trays with parchment paper. Ensure trays are ready so the batter can go straight in once mixed.

In a large mixing bowl, cream the softened butter with caster sugar until pale and fluffy. This step incorporates air, which will help the pastries rise. Transition to adding eggs.

Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour to bring it back together. Move on to dry ingredients.

In a separate bowl, sift the flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture, alternating with milk. Aim for a thick but pipeable batter.

Using two spoons or a piping bag, drop mounds of batter onto the prepared trays, leaving space for spreading. Keep them even in size for uniform baking.

Place trays in the oven and bake for 15–20 minutes, or until pastries are puffed and lightly golden. Do not open the oven early as this may cause collapse. Move to cooling.

Transfer pastries to a wire rack to cool completely before glazing. This prevents the glaze from melting off.

Mix icing sugar with milk until smooth and thick enough to coat the back of a spoon. Add lemon zest if desired for fragrance. Adjust with more milk or sugar as needed.

Dip each cooled pastry top into the glaze, allowing excess to drip off. Return to the rack for the glaze to set.

Arrange on a platter once the glaze is firm. Cavacas pair beautifully with coffee or tea. Presentation tip: stack them in a pyramid shape for festive occasions.