Toasted Pound Cake with Citrus Cream

Ingredients

• 2 tablespoons butter melted
• 0.3 cup granulated sugar 
• 0.3 cup honey for drizzling
• 1  lemon zest juiced
• 1  lime zest juiced
• 8 ounces mascarpone cheese 
• 1 tablespoon orange juice fresh
• 1 teaspoon orange zest 
• 2 large oranges 
• 10.8 ounce round cake frozen thawed cut into 9 (1-inch) slices
• 1 teaspoon vanilla extract 
• 0.5 cup whipping cream 

Equipment

• bowl
• oven
• baking pan
• hand mixer

Directions

1. Watch how to make this recipe.
2. 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.
3. Brush with the melted butter and drizzle with honey.
4. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
5. 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.
6. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.