Nettle and Lemon Cake
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Cook time: 
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Serves: 24 pieces
 
Ingredients
  • roughly 2 cups (like your coffee mug) of nettle leaves, squished into the cup.
  • 170g white sugar
  • 170g butter
  • 2 medium eggs
  • 170g self-raising flour
For the drizzle
  • 5 tbsp icing sugar
  • Juice of one lemon
  • Small amount of water
Instructions
  1. Grease a non-stick cake tin and preheat the oven to 180C (160C fan, 350F).
  2. Blitz the nettles in a food processor till they're a pulp and have lost their sting. Set aside.
  3. Put the sugar and butter in a food processor and whisk till the mixture is fluffy.
  4. Add the eggs, lemon juice and nettles and mix till just combined.
  5. Add the flour and fold in gently to ensure the mixture doesn't fall flat.
  6. Spoon the mixture into the cake tin and smooth out so that it's even.
  7. Bake for 25 - 30 minutes. A skewer should come out clean when the cake is pierced.
  8. Add the icing sugar and lemon juice to a small bowl. The liquid should be pourable. If not, add a little bit of water - a teaspoon at a time - if needed to create a syrup.
  9. Stab holes all over the warm cake to allow the syrup access.
  10. Drizzle over the syrup and place decorative flowers on the cake, if using.
  11. Set aside to cool before serving.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2025/05/12/nettle-and-lemon-cake/