Lemon Verbena-Walnut Loaf Cake

Iain Bagwell; Melanie J. Clarke

If you can't find lemon verbena tea, use Lemon Zinger herbal tea.

Yield: 12 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 30%
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 5.1g
  • Protein: 3.8g
  • Carbohydrate: 39.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 159mg
  • Calcium: 37mg

Ingredients

  • Cake:
  • 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
  • Glaze:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
  4. 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.
  5. 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.
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