Cannoli Pound Cake Recipe

This easy-to-make pound cake loaf has all the cannoli flavors you adore. This rich, slightly dense cake is excellent for any occasion!

– 1 ½ cups sugar – ¾ cup butter, softened (one and a half sticks) – 15 ounces ricotta cheese – 3 large egg – 1 orange, zested – 1 ½ cups all purpose flour – 2 ½ teaspoons baking powder – ½ teaspoon salt – ½ teaspoon cinnamon – ¼ teaspoon nutmeg – ½ cup mini chocolate chip – ½ cup shelled pistachios, lightly chopped – powdered sugar for sprinkling (optional)



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Warm the oven up to 350 degrees. Butter a 9-by-5-inch cake pan and line it with parchment paper. Set the pan aside.

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A hand mixer should fully combine butter and sugar in a large bowl until light in color. 2–3 minutes should do it.

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After adding ricotta, beat for 4–5 minutes until frothy. Add each egg and mix well. Blend bowl with orange zest.

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Mix flour, baking powder, salt, cinnamon, and nutmeg in another bowl. Beat dry and wet components until just mixed. Add chocolate chips and almonds.

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Fill greased, lined pan with batter. Add more small chocolate chips if desired. Bake the loaf until a toothpick comes out clean on the middle rack for 65–75 minutes. 

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Finish cooling in pan for 15 minutes. After knife-loosening the edges, lift the cake using parchment paper. Let the pound cake cool fully. If desired, add powdered sugar.

Also See

Zucchini Ricotta Bundt Cake Ciambella Recipe