Preheat your oven to 325°F (160°C) and prepare two 6-cup mini cake trays with baking spray.

Whisk together all-purpose flour, kosher salt, and baking soda in a medium bowl.

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

Add eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, combine sour cream, milk, and vanilla extract, then gradually add to the butter mixture alternately with the dry ingredients.

Divide the batter evenly between the prepared mini cake trays.

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

Cool the cakes in the trays for 10 minutes, then transfer to a wire rack.

In a bowl, heat milk, steep culinary lavender for 10 minutes, then strain and mix with powdered sugar and vanilla.

Drizzle the lavender glaze over the cooled cakes, garnishing with lemon zest or edible flowers if desired.