Lemon Stinging Nettle Cake sounds unusual at first, but it's moist, citrusy, and has a pleasantly subtle earthy flavour. This naturally green layer cake is easy to make and tastes just like a lemon cake. Nobody will guess there are nettles in it!
There are recipes that surprise people because they sound unusual, and there are recipes that genuinely surprise people once they taste them. This lemon stinging nettle cake recipe falls firmly into both categories!
When I first made this cake, my family was already used to my green cakes, like Kale Cake, Pea Cake and Spinach Cake. But stinging nettles are even more suprising!
Once boiled, stinging nettles lose their sting completely and become easy to work with.
The blanched nettles blend smoothly, and the sponge tastes buttery, soft, fresh, and very subtly pleasantly earthy.
Zesty lemon stays front and centre, while the nettles quietly add moisture, colour, and depth. The cake turns a vivid natural green without a single drop of food colouring.
What I love most about this recipe is that it turns a wild ingredient people often avoid into something approachable and genuinely delicious. I went for a long dog walk in the forest, and came home with a bag of freshly picked stinging nettles, ready to be turned into a cake!
Nettles have long been used in soups, teas, and rustic savoury dishes, but they deserve far more attention in baking.
If you already enjoy foraging, this recipe gives you a practical and fun way to use wild nettles beyond soup.
See below for tips on foraging for stinging nettles.
This recipe was originally published April 14 2014. Republished with improved text and some photos April 26 2021 and again on May 12 2026.
Jump to:
- Reader Reviews
- What Does Stinging Nettle Cake Taste Like?
- Why This Cake Is Naturally Bright Green
- Why You'll Love this Recipe
- How to Forage Nettles Safely
- Ingredient List
- How to Make Lemon Stinging Nettle Cake
- Recipe Tips
- Storage, Freezing, and Make-Ahead Advice
- Frequently Asked Questions
- More Unusual Cake Recipes
- 📖 Recipe
- 💬 Comments
Reader Reviews
⭐⭐⭐⭐⭐ "I've made this cake several times now - it's absolutely wonderful! Would highly recommend anyone to make it!" - Esme
⭐⭐⭐⭐⭐ "I've made it yesterday and it tastes absolutely lovely. The nettle gave it a natural green colour that looks attractive. " - Dan
⭐⭐⭐⭐⭐ "Thank you we all loved this loved this cake. Wanted a special cake to celebrate our first birthday anniversary as a Forest school and this was just the ticket." Nicola
⭐⭐⭐⭐⭐ "Hello, thank you for the recipe. I have so much nettle growing in my back yard. I tried making the cake and it turned out GREAT with the lemon buttercream icing. Oh, I used apple sauce instead of eggs." - Patricia
⭐⭐⭐⭐⭐ "Thanx for the great recipe! I made it last night and my daughter loved it." I gave some to some relatives but didn't tell them what it was, as they probably wouldnt have tried it if i did." - Janelle
What Does Stinging Nettle Cake Taste Like?
This is probably the most important question because the name alone can make people hesitate. Stinging nettle cake tastes surprisingly delicate and the flavour fades beneath the zingy lemon.
The flavour is mildly earthy and fresh, similar to spinach, green tea, cucumber, or very mild herbs. The nettles do not dominate the sponge. In this recipe, the lemon zest and vanilla are still the strongest flavours.
The nettles contribute more to:
- Colour.
- Moisture.
- Texture.
- Freshness.
- Subtle depth.
The finished sponge tastes buttery and bright with a clean citrus finish from the lemon buttercream.
People who normally enjoy pistachio cake, matcha desserts, olive oil cakes, or lightly herbal bakes usually love this recipe.
Why This Cake Is Naturally Bright Green
One of the biggest reasons people click on this recipe is the colour.
The sponge turns naturally vivid green because nettles contain a high amount of chlorophyll. Young freshly picked spring nettles hold their colour especially well once blended into the batter.
A few things help preserve the colour:
- Using very young nettles.
- Blanching them briefly.
- Rinsing them in cold water.
- Avoiding overbaking.
- Using fresh lemon juice.
The batter itself becomes bright green almost immediately once blended. It is one of the most satisfying parts of making the cake!
Why You'll Love this Recipe
- The sponge gets a naturally vivid green colour without food colouring.
- Lemon keeps the flavour fresh and balanced instead of heavy.
- Young nettles create an incredibly moist texture.
- The cake feels unique without tasting strange or difficult.
- This recipe is an approachable way to start cooking with wild ingredients.
- The flavour stays familiar enough for cautious eaters.
- Fresh berries pair beautifully with the earthy lemon sponge.
- The cake works for afternoon tea, spring birthdays, Easter, or garden parties.
- Nettles are free and widely available during spring.
- The finished cake looks striking when sliced.
How to Forage Nettles Safely
If you are new to foraging, nettles are one of the easiest wild plants to identify.
A few simple rules make gathering them safer and more pleasant.
- Wear gloves (I use rubber washing up gloves).
- Pick only young spring growth before flowering.
- Use the top 4 to 6 leaves.
- Avoid flowering plants.
- Avoid roadsides, polluted areas and dog-walking areas.
- Wash thoroughly before cooking.
- Young nettles taste fresher and less earthy than mature plants.
- This recipe calls for 100g or 2 cups packed, which is about a small shopping bag full.
- Remember that they will still sting until they've been blanched (briefly boiled).
Ingredient List
For the Lemon Stinging Nettle Cake
- Young stinging nettle leaves. Use the tender top leaves only. Younger nettles give a milder flavour. If you cannot find nettles, spinach works as a substitute though the flavour becomes even milder.
- Vanilla extract. Vanilla softens the herbal notes and rounds out the flavour of the sponge.
- Lemon zest and juice. Fresh lemon brightens the whole cake and balances the earthy notes from the nettles. Zest is especially important for strong citrus flavour.
- Eggs. Eggs add structure, richness, and lift. Room temperature eggs blend more evenly into the batter.
- Butter. Butter creates a rich flavour and soft crumb. Unsalted butter gives better control over seasoning.
- Granulated sugar. Sugar sweetens the sponge while helping create a light texture during the creaming stage.
- All-purpose flour. Plain flour provides structure while keeping the cake tender.
- Baking powder. Baking powder gives the sponge lift and softness.
- Salt. Salt sharpens the lemon flavour and balances sweetness.
For the Lemon Buttercream
- Butter. Soft butter creates a creamy frosting that spreads easily.
- Powdered icing sugar. Icing sugar dissolves smoothly into the buttercream.
- Lemon zest and juice. Lemon cuts through the sweetness and ties the frosting to the sponge.
Optional Decorations
- Fresh berries. Berries add tartness and beautiful colour contrast.
- Extra lemon zest. Lemon zest brightens the finished cake visually and flavour-wise.
How to Make Lemon Stinging Nettle Cake
Wearing gloves, wash the nettles thoroughly.
Remove any thick stems.
Boil the leaves for 3 minutes. This removes the sting completely.
Drain the nettles, rinse under cold water.
Squeeze out excess moisture. Not need for gloves anymore - the sting will be gone.
Add the cooked nettles to a blender (or use a stick blender) along with one egg and the lemon juice.
Blend until very smooth and bright green. Set aside.
Beat the butter and sugar together in a mixing bowl until pale and fluffy. Beat in the remaining eggs one at a time.
Mix in the nettle puree and lemon zest. The mixture may look slightly split at this stage. That is completely normal.
Sift in the flour, baking powder, and salt.
Fold gently until just combined. Avoid overmixing or the sponge can become dense.
Divide the batter between lined cake tins.
Bake until risen and a skewer inserted into the centre comes out clean. The sponge should remain bright green rather than brown.
Make the Lemon Buttercream: Beat the butter until fluffy. Gradually beat in the icing sugar and lemon juice until smooth and spreadable.
Spread buttercream between the layers.
Cover the outside with the remaining frosting and decorate with berries and lemon zest.
Recipe Tips
- Use gloves when handling raw nettles.
- Pick only young tender leaves.
- Squeeze excess water from the cooked nettles.
- Do not overmix the batter.
- Fresh lemon zest gives much stronger flavour than bottled juice.
- Cool the cake completely before frosting.
- If the buttercream feels too thick, add lemon juice a teaspoon at a time.
- Avoid overbaking or the green colour can dull.
- Line the cake tins properly so the sponge releases easily.
- Blend the nettles thoroughly for the smoothest crumb.
Storage, Freezing, and Make-Ahead Advice
Storage
- Store the frosted cake in the fridge for up to 4 days.
- Keep it in an airtight container.
- Bring slices to room temperature before serving for the best texture.
Freezing
- Freeze unfrosted sponge layers for up to 2 months.
- Wrap tightly to prevent freezer burn.
- Defrost fully before frosting.
Frequently Asked Questions
It tastes lightly earthy and fresh with buttery lemon flavour. The nettles are subtle rather than overpowering - it mostly tastes like lemon cake!
Yes. Boiling nettles destroys the stinging completely.
Yes. Spinach gives a similar green colour and texture, though the flavour becomes even milder.
Yes, as long as the nettles are correctly identified, safely picked, and cooked before using.
Yes. The sponge freezes very well when tightly wrapped.
Older nettles, overbaking, or oxidation could dull the colour.
Yes. Reduce the baking time and check early.
Nettles contain iron, vitamin C, potassium, and antioxidants, though this recipe is still very much a cake rather than a health food.
More Unusual Cake Recipes
Looking for more unusual cake recipes? Try these!
Kale Blood Orange Cake
Cucumber Cake with Gin Frosting
Kale Apple Cake
Chocolate Beet Cake
Vanilla Pea Cake
Swede Nutmeg Cake
Tomato Soup Cake
📖 Recipe
Lemon Stinging Nettle Cake
Equipment
- Blender
- Mixing bowls
- 2 8" / 20cm cake pans
Ingredients
For the Nettle and Lemon Cake:
- 2 cups packed raw young nettle leaves (use the top 4-6 leaves - see tips for how to forage) (100g)
- 2 teaspoons vanilla extract
- zest and juice of ½ lemon
- 3 large eggs
- ¾ cup unsalted butter at room temperature (200g)
- ¾ cup granulated sugar (150g)
- 2 cups all-purpose (plain) flour (250g)
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Lemon Buttercream:
- ⅔ cup butter at room temperature (150g)
- 2 ½ cups powdered icing sugar (300g)
- zest and juice of ½ a lemon
To finish:
- berries optional
- lemon zest optional
Instructions
For the Stinging Nettle Cake:
- Preheat the oven to 325°F / 170°C. Grease and line two 8" (20cm) round cake pans.
- Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems.
- Place the stinging nettle leaves into a pan of boiling water and boil for 3 minutes. The sting will be removed with the boiling.
- Rinse under cold water, drain and gently squeeze out excess moisture.
- Add the stinging nettles to a blender (or with a stick blender) along with the lemon juice and 1 of the eggs. Blend until smooth. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the remaining eggs, one at a time, then beat in the pureed nettles and lemon zest. The mixture may 'split' slightly, but don't worry, it will come together when the flour is added.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean.
- Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before adding the frosting.
For the Lemon Buttercream Frosting:
- In a large bowl, cream the butter until fluffy.
- Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again.
To assemble:
- Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with berries and lemon zest.
Notes
- Often you can find nettles at farmer's markets to save you foraging your own.
- If you forage your nettles, choose the top 4 sets of leaves (they're more tender) and be sure to use rubber gloves. Forage away from busy paths, roads and sources of pollution.
- A stick immersion blender or standard blender work well for pureeing.
- Ensure the nettles are pureed completely for the best solid green colour. If you can't puree it fully the cake will still be delicious, but the colour will be more flecks of green than solid green.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Debra says
I'm excited about this recipe and am wondering if you can use dried nettles once the fresh ones are too mature? I drink a lot of nettle tea, so have a lot on hand.
Kate Hackworthy says
Hi Debra
I've never tried making this cake with dried nettles, so I'm not sure how they'll work and if they'll keep it so green. If you do try it, then please let me know how it goes!
Steffi says
I loved stinging nettle cake.
Thank you.
Shelley says
Oh, how I wish stinging nettles were young in October! I have a friend who loves stinging nettle who is expecting and this would have made a great baby shower cake.
Hollie says
This cake was so good! Didn't taste odd at all. But so bright green. 🙂
janelle says
thanx for the great recipe!
made it last night and my daughter loved it. i gave some to some relatives but didnt tell them what it was, as they probably wouldnt have tried it if i did.
gorgeous natural colour and a great use of nettle.
will try it as muffins next so my daughter can take to school.
u fortunately it wont let me add pictures to the blog.
love from new zealand 🇳🇿
#veggiedesserts
#nettlecake
Bee says
It was delicious! So fun to try! ANd so greeeeen!
Kate Hackworthy says
Thanks so much, Bee!
Lucy says
It’s really delicious xx
Nicola Stone says
Thank you we all loved this loved this cake. Wanted a special cake to celebrate our first birthday anniversary as a Forest school and this was just the ticket. I feel it gave more nutritional value than a victoria sponge etc. (had to make some minor adaptions, but mostly because practicalities of serving a number of folk and and using my store cupboard. I made this into a tray bake. (I was not too worked up about it being pretty as I was worried about transporting it to the woods. but I did pick some edible flowers from my garden (violets which looked good against the lemon icing which I had scattered an additional zest and used extra juice in the icing.) I also used a castor sugar that is unrefined. at the cooking stage I was a bit worried about my puree as my hand blender was not so smooth but by the time it was cooked it was fine. I will definitely make it again.
Patricia says
Hello, thank you for the recipe. I have so much nettle growing in my back yard. I tried making the cake and it turned out GREAT with the lemon buttercream icing. I used apple sauce instead of eggs. Going to make the cake again this week to bring to a bbq.
Jen says
I love the creativity in this cake! Thank you for getting me out of my comfort zone and trying something completely different. My kids called it the Hulk cake because of the green color, haha!
Becky says
Made this yesterday.... absoloutely delicious! So moist and lemony! I topped mine with a coconut marshmallow type meringue!
Jac says
The cake was fabulous Kate and what a great idea.
Beth says
This cake was so wonderful for my hubby's birthday and it was a big hit! I've never made a cake like this before and my family loved it! Definitely going to make this cake again!
Jenn says
This cake is simply amazing! It's the dessert I make when I want to impress people. So good, and always gets rave review!
Mel says
I am on a single-handed mission to bring the nettle back to our tables. Each spring I make pestos, soups, gnocchi, bread, beer and spanokopita with them. I also enjoy them as a side vegetable. But now I know you can bake cakes with them - Fantastic. Thanks for adding to my repertoire. It was such a fun thing to make. We decorated the top with strawberry compote.
Kate Hackworthy says
Mel, you've inspired me. I'm going back out to forage for more to make pesto and bread!
emma says
I love making savoury dishes with nettles but hadn't thought of sweet... I saw this recipe on pinterest and I had to make it! So good and everyone at work was so suprised it was stinging nettles!
Kate Hackworthy says
I love using nettles as well. So freely available and healthy!
Kymberly says
Do you use one cup nettles or three? The directions say one, while the blurb above the recipe says three. I'm excited to try, and have a bag in my fridge. Thanks!
Kate Hackworthy says
Oops, I've just checked my notes and it's 2 cups (I had meant to say 3 handfuls at the top!). I've updated the recipe. I hope you enjoy it - let me know how you get on!
Allyssa says
Very easy and tasty! Thanks a lot for sharing this! Will make it again when I can get more nettles!
Chris Agar says
Thank you for this recipe, I made it yesterday and it turned out amazing. I did not do the butter icing as daughter does not like but instead whipped up cream and added the lemon juice and icing sugar.
Elizabeth says
turned out very well and very green!
Kate Hackworthy says
I'm a huge fan of that humble weed!
Elisa says
Came here from your instagram account, because I couldn't imagine a cake recipe with nettles. But I'm so glad I did - we made it as a family and it was fun getting nettles in the woodland near our house.
Kate Hackworthy says
I look forward to hearing about the vegan version, Elisa!
Chris Frederick says
Elisa, did you make the vegan version? I'm very interested in that as well. Please share!!
Dan says
I've made it yesterday and it taste absolutely lovely. The nettle gave it natural green colour that looks attractive. I have added some poppy seeds which made it taste even better.
Thank you
Kate Hackworthy says
I'm so pleased that you enjoyed the cake!
Luna says
Loved this cake. Very creative use of a much underused spring ingredient. The color was fantastic too.
Kate Hackworthy says
Very underused, isn't it? It's a shame since it's so nutritious and abundant!
peter says
Looks great! The family loved it - and picking the nettles too!
Esme says
Hi Kate, I've made this cake several times now - it's absolutely wonderful! Would highly recommend anyone to make it! Do you mind if I post it on my blog as I'm planning to post a few nettle recipes. Finally a great reason to be surrounded by nettles!!
Kate Hackworthy says
Hi Esme, I'm so glad that you like the recipe! Feel free to link to my recipe for readers to come and see it, but please don't write it out in full. I love nettle season!
Esme says
Ok, will do. It's great the nettles are here!
Lamia Radwan says
Love it! Such an easy recipe to follow, though I left the pureed Nettles for an hour or so before making the sponge and the colour lost its vibrancy. Won't be making that mistake again!
pussywillowpress says
I use dried nettle powder (I pick & dry the nettles from my in-laws' farm--they think it's a hoot!) as my "multivitamin" in my daily green "smoothie" (in the winter it's leaf powder stirred into a little applesauce). Leaf powder works well in cookie & cracker recipes too :).
I LOVE lemon--must try something like this 🙂 --but wheat gives me a rash, so I'll have to try something else for the flour...
Thanks for the idea!
Kate Hackworthy says
What a great idea to dry it! I'm getting a dehydrator soon so I'm going to get some nettles 🙂 I don't think it's a hoot - I think it's genius!
kathy says
I am also curious about using Nettle Powder instead of the Fresh Nettle leaf in the cake. I will try it with Gluten Free flour - possibly part zucchini flour which I made last month - it will just add to the green.
Ellen says
How much dried nettle did you add?
Grace says
this looks amazing. I don't think I can get nettle where I live. is there anything I can substitute it with?
Ally says
Hi,
Can Stevia be used instead of sugar?
How much?
I am also interested in doing a direct substitution of flour, with gluten free flour.
Thanks!
Kate Hackworthy says
Hi, you should be able to substitute stevia according to packet instructions. I haven't tried it with GF flour, but if you have a favourite that you usually use for cakes then it's worth trying that! Let me know how you get on with the cake as others will be interested. 🙂
annelies says
Hi Elisa, did you find a vegan version of this delicious recipe ? I am trying to veganise it. The taste is great, but it does not has the right 'bit'. Kate, thanks for this very special recipe...
Lisa says
I like Just Egg for baking. Vegan butter works too
Penniless Parenting says
Sounds cool, but I can't help but commenting- nettles and poison ivy are NOT related. Ok, if you go back up really far back, they're both Rosids... but that's where the similarity ends. Poison ivy is poison, as is everything in their family, and nettles are not toxic, are not poisonous, as you know.
Gwen @simplyhealtyfamily says
I know I've heard about stinging nettles before but was just reading a cool article about them in Saveur Magazing in Australia. This is definitely a sign I need to make this cake!!
Kate Hackworthy says
I hope you get the chance to (carefully!) forage for some 🙂
Fiver Feeds says
Another great veggie recipe. Thanks for this version
Rachel Cotterill says
I was pulling out hundreds of nettles last week - I did think of soup, but not cake! 🙂
Kate Hackworthy says
Not many would! Ha ha.
Anyonita says
This is SUCH a lovely cake! 🙂 Stinging nettles are weird things ... Brits are weird eating something stinging in the name, too! Love how vibrant the sponge is! Yummy!
Kate Hackworthy says
I know! But you can't taste it, or feel it once cooked, so it's actually a great thing to cook with. x
Kate Hackworthy says
Blue cheese and nettle rarebit sounds fab!
Magda says
I've just made it (with a few changes) and it was delicious.
Thank you so much
Magdaléna from the Czech Republic
Kate Hackworthy says
I'm so glad you got to try it and you like it! I was the picture on your blog, it's beautiful!
Zoe says
Must go nettle picking this summer. Have never been too tempted by nettle soup but this looks just mouthwatering!
Kate Hackworthy says
Thanks Zoe. Cake is a great reason to forage!
Vohn McGuinness says
This looks fabulous Kate! Gorgeous colour & mouth-watering! x
Kate Hackworthy says
Thanks Vohn. The cake is so GREEEEEEEEN and tasty!
Choclette says
This is just stunning Kate. Much as I love nettles and at this time of year we eat a lot of them, I would never have thought to use them in a cake. It produces such a lovely shade of green, I think I'm going to have to try this out for myself.
Kate Hackworthy says
Thanks Choclette. I've only had this cake and nettle soup. I'm now a convert and definitely going to try more recipes. I hope you like the cake!