Nettle and lemon cake with lemon buttercream recipe

Name: Nettle and lemon cake with lemon buttercream recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) raw young nettle leaves; 200 g (7.1oz) unsalted butter, softened; 150 g (5.3oz) granulated sugar; 3 eggs; 2 tsp vanilla extract; 0.5 lemon, zest and juice; 250 g (8.8oz) plain flour; 2 tsp baking powder; 0.5 tsp salt; 150 g (5.3oz) unsalted butter, softened; 300 g (10.6oz) powdered icing sugar; 0.5 lemon, zest and juice; 1 small handful blackberries; 1 scattering lemon zest

Servings: persons

100 g (3.5oz) raw young nettle leaves
200 g (7.1oz) unsalted butter, softened
150 g (5.3oz) granulated sugar
3 eggs
2 tsp vanilla extract
0.5 lemon, zest and juice
250 g (8.8oz) plain flour
2 tsp baking powder
0.5 tsp salt
150 g (5.3oz) unsalted butter, softened
300 g (10.6oz) powdered icing sugar
0.5 lemon, zest and juice
1 small handful blackberries
1 scattering lemon zest

1
Preheat oven to 170C/325F.
2
Grease and line two 7 round cake tins.
3
Using rubber gloves, carefully wash the stinging nettle leaves and remove any stems.
4
Place in a pan of boiling water and boil for 3-4 minutes.
5
The sting will be removed with the boiling.
6
Refresh under cold water, drain and puree.
7
Set aside.
8
In a large bowl, cream together the butter and sugar until light and fluffy.
9
Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
10
Sift in the flour, baking powder and salt and stir to gently combine.
11
Spoon the mixture evenly into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean.
12
Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
13
For the icing: In a large bowl, cream the butter until fluffy.
14
Add in the icing sugar and beat.
15
Beat in the zest and a little of the lemon juice.
16
Add more lemon juice to make it a frosting consistency and beat again.
17
Store in the fridge until ready to use.
18
To assemble: Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together.
19
Cover the cake in the remaining buttercream and decorate with blackberries and lemon zest.

1422

kcal

Calories

Fat

168

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 14 ingredients. The key ingredients include: 100 g (3.5oz) raw young nettle leaves, 200 g (7.1oz) unsalted butter, softened, 150 g (5.3oz) granulated sugar, 3 eggs, and more.

Yes, Nettle and lemon cake with lemon buttercream recipe 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!