Preheat your oven to 325°F (163°C) and prepare your mini cake trays by lightly coating them with baking spray.

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

In a large bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing well after each addition until the batter is smooth.

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

Gradually mix the dry ingredients into the wet ingredients, alternating with the wet mixture until just combined.

Divide the batter evenly among the mini cake trays and bake for 18-20 minutes or until a toothpick comes out clean.

Let the mini cakes cool in their trays for about 10 minutes, then transfer to a wire rack to cool completely for about 1 hour.

In a small saucepan, heat milk until warm; steep the lavender for about 10 minutes, strain, then mix with powdered sugar until smooth.

Once cooled, drizzle the lavender glaze over each cake and garnish with lemon zest and edible flowers if desired.