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Citrus Poke Cake

Total Time

Prep: 25 min. Bake: 20 min. + cooling


15 servings

Updated: May. 12, 2022
This old-fashioned citrus cake tastes even better the day after it is made. It is perfect for picnics or other gatherings because it transports easily and tastes wonderful room temperature or chilled. —Judi Stowell, West Kelowna, BC
Citrus Poke Cake Recipe photo by Taste of Home
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  • 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


  1. Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes.
  2. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. 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.
  3. 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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