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 stand mixer fitted with a paddle attachment, 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, beating well after each addition.

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

With mixer on low speed, alternate adding the flour mixture and sour cream mixture to the butter mixture. Mix just until combined. Do not overmix.

Divide batter evenly among prepared trays (about 3 tablespoons each). Smooth tops gently and tap trays on the counter to release air bubbles.

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

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

To prepare the lavender glaze recipe, heat milk in the microwave for 1 minute. Add lavender and let steep for 10 minutes. Strain and discard lavender.

In a bowl, whisk powdered sugar, salt, and vanilla. Gradually stir in the infused milk until a smooth, pourable consistency forms.

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