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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Last Minute Menu

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Pound Cake With Citrus Cream (03:45)

Total:: 30 min
Prep:: 12 min
Inactive:: 10 min
Cook:: 8 min

Yield:: 4 to 6 servings

Level:: Easy

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

Watch how to make this recipe.

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

Name: Toasted Pound Cake with Citrus Cream
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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