Lemon Verbena-Walnut Loaf Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you can't find lemon verbena tea, use Lemon Zinger herbal tea. Ingredients:
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 |
Directions:
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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