Delicate, vibrant and full of the flavours of early summer, this Lemon, Elderflower & Nettle Cake is a beautiful celebration of the season’s most abundant wild ingredients. Young nettle leaves bring a subtle earthy richness and a naturally vibrant green hue, while fragrant elderflower blossoms and fresh lemon zest create a wonderfully light, floral sponge.

Finished with a tangy lemon and elderflower syrup that soaks into the warm cake, every slice is beautifully moist and bursting with fresh citrus flavour. A generous dollop of clotted cream and a scattering of fresh elderflowers make this an elegant centrepiece for afternoon tea, seasonal gatherings or summer celebrations.

Many people are surprised to discover just how versatile nettles can be in baking. Once blanched, they lose their sting entirely, adding colour, nutrients and a gentle herbaceous flavour that pairs perfectly with the delicate sweetness of elderflower and the brightness of lemon.

Serves: 10–12 slices

Foraging note: Harvest young nettle tops while wearing gloves and pick elderflowers on a warm, dry day when they’re fully open and fragrant. Always leave plenty of flowers behind for pollinators and so they can develop into elderberries for wildlife later in the season. 

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Ingredients

For the cake

• 150g young nettle leaves, stalks removed
• 200g butter, softened
• 200g caster sugar
• 3 large eggs
• Zest of 2 lemons
• 8–12 fresh elderflower heads, flowers picked from the stalks
• 200g self-raising flour
• ½ tsp baking powder

For the lemon & elderflower syrup

• Juice of 2 lemons
• 50g icing sugar
• Elderflower syrup
• Clotted cream (for serving or adding to the syrup, as preferred) 

Method

1. Prepare the nettles

Blanch the nettle leaves in boiling water for 1 minute. Drain immediately, cool, squeeze out as much water as possible, then finely chop or blend until smooth.

2. Infuse the eggs

Lightly beat the eggs, then stir in the chopped nettles, elderflower florets and lemon zest. If time allows, leave the mixture to stand for 10–15 minutes so the floral flavours can infuse the eggs.

3. Make the cake batter

Preheat the oven to 170°C fan (190°C conventional). Grease and line a cake tin.

Cream together the butter and caster sugar until pale and fluffy. Gradually beat in the egg mixture, then gently fold through the self-raising flour and baking powder until just combined.

4. Bake

Transfer the batter to the prepared tin and bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean.

5. Make the syrup

Mix together the lemon juice, icing sugar and elderflower syrup until the sugar has dissolved. Add the clotted cream if using, following Hayley’s original recipe.

While the cake is still warm, prick the surface all over with a skewer and slowly pour over the syrup, allowing it to soak into the sponge.

Decorate with fresh elderflower blossoms before serving. 

Serving Suggestions

Serve with:

• Clotted cream
• Fresh summer berries
• Homemade elderflower cordial
• A cup of herbal tea
• Afternoon tea or seasonal celebrations