Preheat oven to 325°F (163°C). Coat two 6-cup mini cake trays with baking spray.

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

In a mixing bowl, beat butter, granulated sugar, brown sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.

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

In a small bowl, whisk together sour cream, milk, and vanilla.

With mixer on low, alternate adding flour mixture and sour cream mixture to the butter mixture, beginning and ending with flour. Mix just until combined.

Divide batter evenly among prepared trays (about 3 tablespoons per cavity). Smooth tops and gently tap trays to release air bubbles.

Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Cool in trays 10 minutes, then transfer to wire racks and cool completely.

Microwave milk for about 1 minute until hot.

Add lavender and let steep for 10 minutes.

Strain through a fine mesh sieve and discard lavender.

In a bowl, stir powdered sugar, salt, and vanilla.

Gradually add lavender milk, 1 teaspoon at a time, until pourable consistency forms.

Drizzle glaze over cooled Mini Lemon Cakes with Lavender Glaze. Garnish with extra lemon zest and edible flowers if desired.