Preheat your oven to 325°F (160°C) and grease and flour two 6-cup mini cake trays.

In a medium bowl, combine 1.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of kosher salt. Whisk together.

In a stand mixer, beat together 1 stick of softened unsalted butter, 0.75 cup granulated sugar, and 0.25 cup light brown sugar until light and fluffy.

Add the grated zest of 1 lemon and mix well.

Crack in 2 large eggs, mixing well after each addition until fully incorporated.

In a separate bowl, whisk together 0.5 cup of sour cream, 0.5 cup of whole milk, and 1 teaspoon of vanilla extract until smooth.

Gradually add the dry mixture to the wet ingredients, alternating with the flour.

Evenly distribute the batter among the mini cake trays and bake for 18-20 minutes.

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

While cakes cool, microwave 0.25 cup of whole milk and steep 1 tablespoon of dried culinary lavender for 10 minutes.

Strain the lavender from the milk and combine with 1.5 cups of powdered sugar, 0.25 teaspoon of kosher salt, and 0.5 teaspoon of vanilla extract.

Once cakes are cool, drizzle the lavender glaze over each cake and garnish with fresh lemon zest and edible flowers if desired.