Toasted Pound Cake with Citrus Cream

By cirql8or

Recipe courtesy Giada De Laurentiis

Ingredients

• Vegetable cooking spray
• 1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices
• 2 tablespoons butter, melted
• 1/3 cup honey, for drizzling
• 8 ounces mascarpone cheese
• 1/2 cup whipping cream
• 1/4 cup granulated sugar
• 1 tablespoon fresh orange juice
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 2 large oranges, segmented

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.

For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.

To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.