Preheat your oven to 325°F (162°C) and prepare mini cake trays with non-stick spray.

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

In a stand mixer, beat the softened unsalted butter with granulated and light brown sugars until light and fluffy.

In a separate bowl, whisk together the sour cream, whole milk, and vanilla extract until smooth.

Gradually combine the dry ingredients into the wet mixture, alternating and mixing until just combined.

Fill the prepared trays with batter and bake for 18-20 minutes until a toothpick comes out clean.

Prepare the lavender glaze by steeping culinary lavender in hot milk, then mix with powdered sugar.

Drizzle the glaze over cooled cakes and garnish with lemon zest and edible flowers.