Mix the dry ingredients

• In a small bowl, combine the flour, sugar and salt.
• Give it a quick mix and set aside.

Beat the eggs with vanilla

• In a mixing bowl, add the eggs at room temperature.
• Add the vanilla extract.
• Beat the eggs for 2 to 3 minutes.

Make the batter

• Add the flour mixture to the eggs and let it combine.
• Drizzle in the oil slowly while beating to keep the batter light and airy.
• Beat on medium-high speed for 20 minutes without stopping.

Preheat the oven and pan

• Preheat the oven to 200 °C (400 °F).
• During the last 5 minutes of beating, heat the muffin pan in the oven at 200 °C.

Fill the pan

• Carefully remove the hot pan from the oven and lightly oil it.
• Scoop the batter into the pan, filling each cup about three-quarters full.

Bake the cavacas

• Bake for 25 minutes at 200 °C (400 °F).
• Lower the oven to 175 °C (350 °F) and bake for another 30 minutes.

Cool on a rack

• Remove the cavacas from the pan immediately so they don't get soggy.
• Let them cool completely on a cooling rack.

Make the lemon icing

• Stir together the powdered sugar, lemon juice and milk.
• Add a little more milk at a time until you reach a smooth icing consistency.
• Add lemon zest if you want a stronger lemon flavour.

Ice and serve

• Dip the cooled cavacas in the icing, letting some seep inside.
• Serve once the icing has set.