Easter Cake in sheet pan – Recipe for a moist and delicious lemon cake with poppy seeds, frosting, and Easter eggs, baked in sheet pan.
This cake is super easy to make and perfect for serving a crowd at Easter. It’s based on my very popular lemon cake with poppy seeds and frosting, but this time baked in a tray that fits the oven. The batter is simply mixed together in a few minutes using a stand mixer.
Easy Lemon Easter Cake for a Crowd
This method is so simple and yields a wonderfully moist cake. I fold blue poppy seeds into the batter, which adds a nice crunch to the soft cake, and combined with lemon zest and juice, it tastes amazing. After baking, the cake is soaked with lemon syrup and topped with a creamy cream cheese frosting and assorted chopped Easter eggs.
The cake is pleasantly tangy and fresh, making it perfect to serve as a dessert at an Easter lunch. I love these tray cakes because they provide plenty of servings for many people. It’s quick, easy, and ideal to prepare the day before serving—just keep it refrigerated until ready to serve.
Also try my recipes for large strawberry cake or carrot cake in a baking tray. Enjoy!
Sheet pan Easter Cake
Ingredients
Lemon cakeInstructions
Lemon Cake
Preheat the oven to 180°C (fan-assisted / convection).
Place all ingredients in a mixing bowl and whisk the batter until smooth, about 1–2 minutes. If the batter appears to separate, don’t worry—it will turn out fine. Pour the batter into a deep baking tray (mine is about 37×45 cm) lined with parchment paper. Bake for about 20–25 minutes. Test with a skewer to see if the cake is done. Let the cake cool slightly while you make the syrup.
Sugar Syrup
Bring the lemon juice and sugar to a boil in a small saucepan until the sugar dissolves. Let it cool.
Prick holes in the warm cake with a fork and pour the syrup over the cake while it is still warm, so the syrup seeps in.
Cream Cheese Frosting
Whip the butter until light and fluffy, then add the vanilla and lemon zest. Gradually add the powdered sugar with lemon juice while continuing to beat. Mix in the cream cheese little by little, whisking well until smooth and lump-free. Whip the cream until stiff and gently fold it into the cream cheese mixture. Refrigerate until ready to use.
Spread the cream cheese frosting over the cooled cake and sprinkle with Easter eggs. Serve immediately or refrigerate until serving. Enjoy!
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