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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.
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.
It’s an especially lovely combination in this pound cake. The ricotta gives the cake a moist, tender crumb, and the lemon glaze on top ties it all together. The cake on its own… giadzy.com If you all know me, you know that “lemon ricotta” is a popular phrase in my dessert vocabulary! It’s an especially lovely combination in this pound cake.
Fresh lemony pound cake gets layered with sweet macerated strawberries, and topped off with ice cream and whipped cream. I love that this can be totally prepped in advance, then all you need to do is assemble… giadzy.com
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