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

In a mixing bowl, whisk together all-purpose flour, kosher salt, and baking soda.

Cream softened unsalted butter with granulated and light brown sugars for about 3 minutes until light and fluffy.

Add large eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition.

Mix sour cream, milk, and vanilla extract in a separate bowl until smooth, then combine with flour mixture in alternating batches.

Divide the batter among the mini cake trays and fill each about two-thirds full. Bake for 18-20 minutes until a wooden pick comes out clean.

Cool the mini cakes in the trays for about 10 minutes, then invert onto a wire rack and cool completely for 1 hour.

For the lavender glaze, heat a small amount of milk and steep dried culinary lavender for 10 minutes, then strain.

Combine strained milk with powdered sugar in a mixing bowl and whisk until smooth.

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