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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 Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    15 servings


  • 1 cup 2% milk
  • 2 tablespoons white vinegar
  • 1/2 cup butter, softened
  • 1-2/3 cups sugar, divided
  • 1 large egg, room temperature
  • 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 Facts
1 piece: 259 calories, 8g fat (6g saturated fat), 30mg cholesterol, 241mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 3g protein.
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