Toasted Poundcake with Citrus Cream

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.

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