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

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.

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Toasted Pound Cake with Citrus Cream

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