Preheat your oven to 325°F (160°C) and coat two 6-cup mini cake pans with baking spray.

In a small bowl, whisk together the flour, salt, and baking soda. Set it aside.

In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, brown sugar, and lemon zest on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition for about 30 seconds until fully incorporated.

In another small bowl, whisk together the sour cream, milk, and vanilla.

With the mixer on low speed, add the flour mixture and sour cream mixture in alternating batches. Start with flour, then sour cream, then flour again, mixing just until combined after each addition.

Divide the batter evenly among the prepared pans, filling each cup about three-quarters full. Tap the pans gently on the counter to release air bubbles.

Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Avoid opening the oven for the first 15 minutes.

Remove the pans from the oven and cool the cakes in their pans for 5 minutes. Then turn them out onto a wire rack to cool completely, which takes about 1 hour.

While the cakes cool, prepare the glaze. Warm the milk on the stove until steaming. Add the culinary lavender and let it steep for 3 minutes. Strain out the lavender buds and let the milk cool slightly.

In a bowl, whisk together the powdered sugar, salt, and vanilla. Slowly add the lavender-infused milk and whisk until you achieve a smooth, pourable consistency similar to thick cream.

Dip the top of each cooled cake into the glaze, allowing it to coat the top and drip slightly down the sides.

Garnish with edible flowers and fresh lemon zest if desired. Serve at room temperature.