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

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

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

Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.

In a separate bowl, whisk together sour cream, whole milk, and vanilla extract, then add to the butter mixture.

Slowly mix in the dry ingredients in three parts with the wet ingredients until just combined.

Divide the batter among the prepared mini cake trays and bake for 18-20 minutes.

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

Heat the whole milk, steep culinary lavender for 10 minutes, strain and mix with powdered sugar to make glaze.

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