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Toasted Pound Cake with Citrus Cream

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  • Level: Easy
  • Total: 30 min
  • Prep: 12 min
  • Inactive: 10 min
  • Cook: 8 min
  • Yield: 4 to 6 servings
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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


  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.
  2. 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.
  3. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.