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Toasted Pound Cake with Citrus Cream


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

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.

*I got this recipe fromFood Network’s Giada De Laurentiis I used Sara Lee Pound Cake. It is so easy to make especially when you have unexpected guest, your done in 20 minutes. The key is the citrus cream, very refreshing and it’s perfect with a cup of  joe. enJOY!