Preheat your oven to 325°F (160°C) and prepare mini cake pans with baking spray.

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

Beat softened butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.

Add eggs one at a time, mixing until smooth.

In a separate bowl, whisk together sour cream, whole milk, and vanilla extract.

Alternately add the flour mixture and wet ingredients to the butter mixture, mixing until combined.

Spoon the batter into prepared pans, filling each about two-thirds full and gently tapping to release air bubbles.

Bake for 18-22 minutes until golden and a toothpick comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.

Prepare the glaze by steeping milk in culinary lavender, straining, then whisking with powdered sugar.

Dip the tops of cooled cakes into the lavender glaze and allow excess to drip off. Garnish with edible flowers and lemon zest if desired.