Toasted Pound Cake with Citrus Cream

So it's no secret that I love me some Paula Deen but did you know I love Giada De Laurentiis too?? Well, I do and this is a super easy recipe that tastes like you spent hours baking. It is so good and refreshing and perfect for wrapping up my summer dishes before switching to fall meals. I can't wait for fall!Ingredients:

1 (10.75 oz) frozen pound cake, thawed and cut into 9 (1 in.) slices

2 tbls. butter, melted

1/3 c. honey, for drizzling

Citrus Cream:

8 oz. mascarpone cheese

1/2 c. heaving whipping cream

1/4 c. sugar

1 tbls. fresh orange juice

1 lemon, zested and juiced

1 lime, zested and juiced

1 tsp. orange zest

1 tsp. vanilla extract

2 large oranges, segmented

Directions:

- For the pound cake: Preheat oven to 350 degrees.

- Spray baking pan with cooking spray.

- Arrange pound cake in a single layer. Brush each slice with melted butter and drizzle with honey.

- Bake for 7-8 minutes or until lightly golden.

- Set aside to cool.

- For the citrus cream: in a medium bowl, using an electric mixer, beat all the ingredients together until stiff peaks form.

- To serve, spoon the citrus cream on each cooled pound cake slice and top with an orange segment.