Toasted Pound Cake with Citrus Cream

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Quick and easy- yet so elegant!

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Easy to make & top notch at our home!!

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I made this into a strawberry shortcake and it was delicious!
Any pound cake I've ever purchased at the store has always been dry, so I substituted Paula Deen's recipe for "Mama's Pound Cake" which was buttery and very moist. I made the citrus cream according to the directions but it curdled and was runny, although the flavor was still fantastic! (Next time I will reduce the amount of liquid and try creaming the mascarpone and sugar and then add that to the already whipped cream, then fold in the citrus juices. All in all the dessert was still a hit!

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This is hands down top 5 best desserts I have EVER had. It was so simple to make and everything turned out beautiful! Bonus--the cream alone is so good you can easily use it for other things like a fruit dip for a citrus fruit platter or something. The pound cake is amazing alone as well. This dessert is the reason why Giada is my favorite Food Network chef!!!!! She ROCKS!

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What I like about using the pound cake is that I can keep it in the freezer and use as many pieces as I need but will definitely try angle food cake next time. The citrus cream was very light and tasty. BUT my citrus cream did not look pretty. I was surprised when the recipe stated to put all the ingredients in together and mix. After a minute it looked lumpy and so I mixed it longer and it was even worse...so I added more marscarpone cheese and that helped. The cream and cheese ended up at room temperature (phone call as I started to make it so may be that is the reason but wouldn't the acidity of the lemon cause the cream and cheese to curdle? So next time I will blend the cream and cheese first, add the sugar slowly and then add the zest and citrus. Despite all of this it was so delicious. I plan to perfect this as it will be such an easy and yummy dessert. I welcome any suggestions.

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I made this over the weekend for company and they absolutely loved it. Very easy to make and the presentation was beautiful. I took the advice of a previous reviewer and used mandarin oranges.

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I loved making this recipe and eating it. It was so easy to make. I can't wait to serve this to out ladies brunch.

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I was very surprised at how good the whipped cream was. Along with the mildly sweet taste of the honey toasted on the pound cake. It was absolutely wonderful. A definite easy repeat dessert.

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I came to foodnetwork.com to find a citrus dessert and this recipe exceeded my expectations. It was easy, fast, delicious and classy.

I toasted both pound cake and angel food cake because my local supermarket sells angel food cake in a loaf. I liked the angel food cake more because it toasted really well and was lighter (not just in calories, which I don't count, but in it's overall affect. I prefer a lighter dessert.

I only drizzled honey on half of the slices and didn't notice a difference between the two. I added a very small dollop of dulce de leche (Argentina's version of caramel to mine at it rounded out the flavors nicely. I highly recommend adding it. I garnished mine with mandarin oranges from the can and thought they were tasty to eat along with the cake.

I served this dessert at my book club and everyone ate it and enjoyed it. Everyone is super nice, so I'm not sure if the compliments were honest, but everyone's plate was clean.

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I just made this today. My husband, who does not usually eat desserts, devoured it. This is simple, elegant and absolutely delicious. I added a few blueberries and raspberries on the side, too.