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Step 1: Prepare the Nettles - Start by blanching the nettle leaves. Bring a pot of water to a boil, add the leaves, and cook for 1 minute. Drain, cool, then squeeze out the excess moisture and finely chop.
Step 2: Preheat and Prep - Preheat your oven to 350°F (175°C). Grease a loaf pan or 8-inch round cake pan and line with parchment paper.
Step 3: Combine the Wet Ingredients - Mix the milk and lemon juice in a bowl and let sit for a few minutes. Add the honey, oil, eggs (or flax eggs), and vanilla extract. Whisk until smooth.
Step 4: Add the Botanicals - Stir in the chopped nettle leaves, dandelion petals, and lemon zest.
Step 5: Mix the Dry Ingredients - In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 6: Create the Batter - Gently fold the dry mixture into the wet ingredients. Stir until just combined—do not overmix.
Step 7: Bake the Cake - Pour the batter into your prepared pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve - Let the cake rest in the pan for 10 minutes before transferring to a wire rack. Serve plain, with lemon glaze, or with a spoonful of yogurt.