Preheat your oven to 325°F (163°C) and spray mini cake trays with baking spray.

In a mixing bowl, whisk together flour, salt, and baking soda. In another bowl, beat butter, granulated sugar, light brown sugar, and lemon zest until light and fluffy. Add eggs one at a time.

Combine sour cream, milk, and vanilla in a separate bowl, then alternate adding this wet mixture and the flour mixture to the butter mixture until just incorporated.

Divide batter among the cake trays, tap gently on counter, and bake for 18-20 minutes or until a toothpick comes out clean.

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

Microwave milk until warm, steep lavender for 10 minutes, strain, and mix in powdered sugar until smooth.

Once cooled, drizzle lavender glaze over the cakes and garnish with lemon zest and edible flowers, if desired.