Begin by preheating your oven to 325°F (160°C) and preparing mini cake trays by lightly coating them with baking spray.

Whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of kosher salt, and ½ teaspoon of baking soda until well combined.

Cream ½ cup of softened unsalted butter with ¾ cup of granulated sugar and ¼ cup of light brown sugar until light and fluffy.

Add the zest of one lemon and mix well, then incorporate 2 large eggs, one at a time.

Combine ½ cup of sour cream, ¼ cup of whole milk, and 1 teaspoon of vanilla extract in a separate bowl.

Gradually incorporate your dry flour mixture into the butter mix, alternating with the wet mixture.

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

Prepare the lavender glaze by heating ¼ cup of milk and steeping 1 tablespoon of culinary lavender for 10 minutes.

Combine 1 cup of powdered sugar, a pinch of salt, and ½ teaspoon of vanilla extract, adding the infused milk until pourable.

Drizzle the lavender glaze generously over each cooled cake and garnish with additional lemon zest and edible flowers.