Toasted Pound Cake with Citrus Cream
- Level: Easy
- Total: 30 min
- Prep: 12 min
- Inactive: 10 min
- Cook: 8 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 30 min
- Prep: 12 min
- Inactive: 10 min
- Cook: 8 min
- Yield: 4 to 6 servings
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.
My Private Notes
Show:
Giada at Home
Episode:
Last Minute Menu
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