1 Video | Photo: Toasted Pound Cake with Citrus Cream Recipe
Ingredients
Pound Cake:
- 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
Citrus Cream:
- 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
Directions
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.
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By 21george_97
Florence,SC
on June 04, 2013
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This was a really refreshing dessert. I didn't have honey so I used agave nectar, very good. We loved the whipped cream and the slight tang and fresh flavor it gives the dense pound cake. I forgot the vanilla when I served it, but I put some in the leftover and it was still delicious. Definitely a quick and easy go-to dessert.
By skomisarek_10745778
Swanton, OH
on January 15, 2013
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Well, I thought the citrus cream was way too sour and so did my company. I added 1/4 more granulated sugar and 1/2 cup powdered sugar and it still was pretty tangy. The butter and honey on the pound cake made it really tasty though and everybody had seconds regardless and then finished off the cake by itself. I would make again, but next time, I think the zest alone would be sufficient.
By kriscampoli_3597063
Mission Viejo, CA
on November 04, 2012
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Loved this. It has a few steps, nothing difficult, and is a great change of pace. I only used a couple of tablespoons of honey with the butter to cut back on sweetness. Loved the way it turned out. I made the citrus cream as directed. On the segmented oranges, which in the recipe are meant to be a garnish, I added another orange, 1/2 pint sliced strawberries, a little superfine sugar, and a touch of Grand Marnier and let it macerate. At assembly time, I spooned the citrus/strawberry mixture over the cheese mixture and pound cake kind of like a shortcake. Maybe next time I'll add some toasted sliced almonds. When blueberries are in season, I'll make a fresh blueberry/orange sauce and pour that over. Raspberries would be great, too. Great base recipe, truly different. Thank you, Giada!
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