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

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

Beat the softened unsalted butter with granulated and light brown sugars and grated lemon zest until light and fluffy.

Add in the large eggs one by one, mixing thoroughly after each addition.

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

Gradually add the dry ingredient mixture and wet mixture to the creamed butter mixture, alternating between the two.

Carefully divide the batter among the prepared mini cake trays and bake for about 18-20 minutes.

Allow the cakes to cool in the trays for approximately 10 minutes, then transfer to a wire rack.

To prepare the lavender glaze, heat whole milk and steep culinary lavender in it for about 10 minutes. Strain and mix in powdered sugar and vanilla extract.

Drizzle the lavender glaze over each cooled mini cake and garnish with additional lemon zest and edible flowers.