Preheat your oven to 325°F (163°C) and prepare two 6-cup mini cake trays by lightly spraying them with baking spray.

In a medium bowl, whisk together flour, salt, and baking soda until well combined.

In a large mixing bowl, beat together softened butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

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

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

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

Let the cakes cool in the trays for about 10 minutes, then invert onto a wire rack and cool completely.

While cooling, microwave whole milk until hot, steep lavender in the milk for 10 minutes, then strain. Combine with powdered sugar and vanilla to create glaze.

Drizzle the lavender glaze over each cooled cake and optionally decorate with lemon zest and edible flowers.