Preheat your oven to 325°F (163°C) and adjust the oven rack to the center position.

Generously coat two 6-cup mini cake trays with baking spray.

Whisk together the flour, salt, and baking soda in a medium bowl.

In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and lemon zest until light and fluffy.

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

Combine sour cream, milk, and vanilla extract in a small bowl and whisk until blended.

Gradually alternate adding the dry mixture and the wet ingredients to the creamed butter mixture until just combined.

Divide the batter among the prepared trays, filling each cup about two-thirds full.

Bake for 18–20 minutes and check for doneness with a toothpick.

Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.

For the lavender glaze, heat milk in the microwave, steep with lavender for 10 minutes, strain, and whisk in powdered sugar.

Drizzle the glaze over cooled cakes and garnish with edible flowers if desired.