Preheat your oven to 325°F (160°C) and lightly coat mini cake trays with baking spray.

In a medium bowl, whisk together all-purpose flour, kosher salt, and baking soda until well combined.

In a stand mixer, cream the softened unsalted butter with granulated and light brown sugars until fluffy and light in color, about 3-4 minutes. Gradually add the grated lemon zest and mix until incorporated.

Next, add the eggs one at a time, making sure each one is fully blended before adding the next.

In a separate bowl, mix together the sour cream, whole milk, and vanilla extract for a smooth batter.

Slowly add the previously mixed flour mixture to the butter mixture in three additions, alternating with the sour cream mixture. Mix on low speed until just combined.

Spoon the batter evenly into the prepared mini cake trays, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

After baking, allow the Mini Lemon Cakes to cool in their trays for about 10 minutes. Carefully transfer them to a wire rack to cool completely.

In a microwave-safe bowl, heat the whole milk until warm but not boiling. Stir in the culinary lavender and allow it to steep for 10 minutes.

Strain the lavender out and blend the infused milk with powdered sugar and vanilla extract until smooth.

Once the cakes are completely cool, drizzle the lavender glaze over each mini cake.

Garnish with additional lemon zest and edible flowers if desired.