I wanted to make something Japanese-style in a pound cake pan.This cake is a little sweet because of the adzuki beans. Adjust the amount of sugar to taste.Once baked and cooled, I think it's better to wrap the cake in plastic wrap and leave overnight to make it even more moist. Recipe by Staff Takako

It's almost Halloween, so I decided to bake a pound cake with kabocha squash.It's easy so there really aren't any hints to share! For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Shimao

To be honest, I wanted to eat matcha castella cakes, but I was too lazy.Mix reeeeeeally well when making the dough.Although this recipe uses granulated sugar, the powdered matcha makes it rather mild, to suit an adult palate. To please children, add more sugar or serve with condensed milk, brown sugar syrup (kuromitsu), or kinako soy flour. For 8 x 17 x 6 cm [3.1 x 6.7 x 2.4 in] loaf pan. Recipe by Kyaorihime

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.Once baked, remove from the pan while still warm and wrap tightly with plastic wrap. It's delicious while still warm, but if you let it cool while wrapped and wait a day or two, it's incredibly delicious. Recipe by Yukirinrin

I made this since I had a lot of kabocha squash. It's a kabocha squash version of "Olive Oil Pound Cake".Beat the eggs and sugar well until thick.Don't over mix after you add the dry ingredients. Gently fold in.It's slightly sweet, so adjust the amount of sugar as you like. Recipe by Ringono recipe

I made a pound cake with seasonal kabocha squash.If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama

I received a lot of okara, so I made a pound cake. I wanted to make it as low-sugar as possible, so I used simple ingredients.It's almost like a moist version of usual steamed bread?By using 30 g of artificial sugar for the sugar, it is moderately sweet (adjust to taste).If you don't let it sit for a bit, the okara will be rather mushy and not very delicious.It will probably spoil quickly, so store in the refrigerator or freezer. Recipe by Mrs. ookara

Ever since I had success with my first okara cake, I've had a lot of fun thinking up different okara cake recipes. It's so delicious, healthy, and filling, and even though it is a cake, it's full of nutrition and good for when you are on a diet.I used prunes, dried apricots, dates, dried raspberries, dried pineapples, and raisins in the cake this time. Use whatever dried fruits you like - if you use several kinds, it looks prettier. Everything is seedless. Almond flour doesn't need to be sifted, it can be used as is. This cake freezes well! For 1 large poundcake. Recipe by Spain

I wanted to make some desserts using vegetables!To keep it fluffy, don't over-mix!I like to add not just cinnamon, but vanilla essence and nuts (like walnuts).Of course, it's also delicious with normal carrots! Recipe by Ma-ch:9

I had no milk around one time and tried yogurt instead, and the cake came out really moist. Ever since then I've been making poundcake with yogurt. It doesn't taste like yogurt at all, so don't worry.You can make this anytime you want it - just mix and bake! People love to get these as a present. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by erikagohan

I love this pound cake at the moment.I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.Sour cream gives it a moist finish.Adjust the amount of granulated sugar as you like.If you love matcha, add 4 g of matcha. Recipe by ko-ko

I had no time, but wanted to eat chocolate cake, so I made it myself!Mix very well! The butter will separate after adding the eggs, but do not worry. You must sift the matcha or else there will be lumps. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by toayuna