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Blanch the nettles: Bring a small pot of water to a boil. Add nettle leaves and blanch for 1 minute to remove the sting. Drain, cool, squeeze out moisture, and finely chop.
Preheat oven: Set to 350°F (175°C). Grease and line a loaf pan or 8-inch round cake pan with parchment paper.
Mix the wet ingredients: In a bowl, combine the milk and lemon juice and let sit 5 minutes (to curdle slightly). Add honey, oil, eggs, and vanilla. Stir until well combined.
Add greens and petals: Fold in the chopped nettles, dandelion petals, and lemon zest.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
Mix & pour: Add the dry ingredients to the wet and mix until just combined—don’t overmix. Pour into the prepared pan and smooth the top.
Bake: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy plain, or top with a lemon glaze or a dollop of yogurt or cream!
Tip: For a lemon glaze, mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake.