Preheat your oven to 325°F (165°C) and prepare two mini cake trays with baking spray.

In a medium bowl, whisk together the dry ingredients: flour, salt, and baking soda.

In a stand mixer, cream together butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.

Incorporate eggs one at a time into the butter-sugar mixture, ensuring each is well mixed.

In another bowl, mix sour cream, whole milk, and vanilla extract until smooth. Combine with dry ingredients alternately.

Divide the batter evenly among the mini cake trays and tap gently to remove air bubbles.

Bake for 18-20 minutes until golden brown and a toothpick comes out clean.

Allow the cakes to cool in the tray for 10 minutes before transferring to a wire rack.

While cooling, steep culinary lavender in warm milk for 10 minutes and strain.

Mix powdered sugar, salt, and vanilla with strained milk to form the glaze.

Drizzle the glaze over cooled cakes and garnish with edible flowers and lemon zest if desired.