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

In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoons of kosher salt, and 0.5 teaspoons of baking soda.

Cream together 0.5 cups of softened unsalted butter, 0.5 cups of granulated sugar, 0.5 cups of light brown sugar, and the zest of one lemon for 3 minutes.

Add three room-temperature eggs one by one while mixing on low speed.

Whisk together 0.75 cups of sour cream, 0.25 cups of whole milk, and 1 teaspoon of vanilla extract in a separate bowl until smooth.

Gradually combine the wet mixture into the creamed mixture and mix gently until just combined.

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

Cool cakes in their trays for about 10 minutes, then invert them onto a wire rack to cool completely for 1 hour.

Heat 0.25 cups of milk until hot, stir in 1 tablespoon of dried culinary lavender, steep for 10 minutes, then strain.

In a bowl, combine 1 cup of powdered sugar, a pinch of salt, and 1 teaspoon of vanilla extract, then gradually stir in the lavender-infused milk until smooth.

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