Lemon Verbena-Walnut Loaf Cake

Lemon Verbena-Walnut Loaf CakeRecipe
Iain Bagwell; Melanie J. Clarke
If you can't find lemon verbena tea, use Lemon Zinger herbal tea.


12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 30 %
Fat 8 g
Satfat 1 g
Monofat 1.5 g
Polyfat 5.1 g
Protein 3.8 g
Carbohydrate 39.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 159 mg
Calcium 37 mg


1/2 cup boiling water
4 lemon verbena tea bags
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg whites
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup applesauce
1/4 cup canola oil
1/2 cup chopped walnuts, toasted
Cooking spray
3/4 cup powdered sugar
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice


Preheat oven to 350°.

To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add granulated sugar and brown sugar; beat well. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and rind in a small bowl. Add juice, stirring with a whisk until smooth. Drizzle glaze over cake; let stand until set.