Toasted Pound Cake with Citrus Cream

• 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

1. For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray.
2. 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.
5. Set aside to cool for 10 minutes.
6. 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.
7. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices.
8. Top with orange segments and serve.

vegetable cooking spray, frozen pound cake, butter, honey, mascarpone cheese, whipping cream, granulated sugar, orange juice, lemon, lime, orange zest, vanilla, oranges

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/toasted-pound-cake-with-citrus-cream-recipe.html (may not work)