Cannoli pound cake from Smitten Kitchen by Deb Perelman

  • ricotta cheese
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute dark chocolate for mini chocolate chips.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark chocolate for mini chocolate chips.

  • MollyPellecchia on April 27, 2024

    I made two loafs. I enjoyed the process of mixing in one bowl. Used 9” pans & perhaps that’s why the sides are bit on the well done side. 57 min in the oven.

  • elifinn on April 21, 2024

    Delicious! May try with a little less sugar next time.

  • TinyCitiKitchen on July 21, 2023

    I tend to trust Deb, but when she said she had a pound cake that tasted like cannoli, I really didn't buy it. But it actually does! So when I can't get to a good Italian bakery, I can feed my craving with little effort. And unlike a box of cannoli, this cake keeps well for the few days it takes to reach the very last crumb.

  • amandacooks on September 04, 2019

    Having made this cake several times, I have found that my favorite variation is to make this in a 6 c. Bundt pan with lemon and blueberries. Omit orange zest, wine, spices, chocolate chips and nuts; use zest of two lemons. Stir in (approx.) 1 c. blueberries after stirring in the flour. It took around 50-55 minutes to bake. Glazed with a half-recipe of the crunchy lemon glaze from David Lebovitz’s Zucchini Cake with Crunchy Lemon Glaze.

  • jenmacgregor18 on November 12, 2015

    I think I would prefer it without the chocolate chips & nuts., maybe even without the orange zest. Just keep it simple with the lemon zest. Regardless, it's very moist and good as is. I doubled the recipe & made it in a bundt pan.

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