Lemon Verbena-Walnut Loaf Cake

Ingredients

• 0.3 cup apple sauce 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 0.3 cup canola oil 
• 3 large egg whites 
• 9 ounces flour all-purpose
• 0.5 cup granulated sugar 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.8 cup powdered sugar 
• 0.3 teaspoon salt 
• 4  lemon verbena tea bags 
• 0.5 cup walnuts toasted chopped
• 0.5 cup water boiling

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes.
3. Remove and discard tea bags; cool tea to room temperature.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
6. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
7. Add granulated sugar and brown sugar; beat well.
8. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts.
9. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
10. 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.
11. To prepare glaze, combine powdered sugar and rind in a small bowl.
12. Add juice, stirring with a whisk until smooth.
13. Drizzle glaze over cake; let stand until set.