Lemon Verbena-Walnut Loaf Cake Recipe

Name: Lemon Verbena-Walnut Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

1116

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 1/2 cup boiling water, 4 lemon verbena tea bags, 2 cups all-purpose flour (about 9 ounces), and more.

Yes, Lemon Verbena-Walnut Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Verbena-Walnut Loaf Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions