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

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Instructions

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. 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.
3. 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.
4. To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.