Citrus Poke Cake
Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.
Total TimePrep: 25 min. Bake: 20 min. + cooling
- 1 cup 2% milk
- 2 tablespoons white vinegar
- 1/2 cup butter, softened
- 1-2/3 cups sugar, divided
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup raisins
- 2/3 cup sweetened shredded coconut or chopped walnuts
- 1 tablespoon grated orange zest
- 2 teaspoons grated lemon zest
- 1/2 cup orange juice
- 3 tablespoons lemon juice
- Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.
- Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.
Nutrition Facts1 piece: 259 calories, 8g fat (6g saturated fat), 30mg cholesterol, 241mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 3g protein.
Originally published as Lemony Orange Snack Cake in Holiday 13x9 2016
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