Preheat your oven to 325°F (163°C) and prepare two 6-cup mini cake trays with baking spray.

In a medium bowl, combine the all-purpose flour, kosher salt, and baking soda. Whisk until well mixed.

In a stand mixer, cream the softened unsalted butter with granulated sugar and light brown sugar on medium speed for about 3 minutes until light and fluffy.

Add the large eggs one at a time to the creamed butter mixture, mixing well after each addition.

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

Gradually add the flour mixture to the stand mixer, alternating with the sour cream mixture.

Divide the batter evenly between the mini cake trays, filling each cup about two-thirds full.

Bake for 18 to 20 minutes, until a toothpick comes out clean.

Remove the cakes from the oven and cool in the trays for 10 minutes, then invert onto a wire rack.

To prepare the glaze, microwave the whole milk for about 1 minute and add culinary lavender. Let it steep for 10 minutes.

Strain the milk mixture, then combine with powdered sugar and whisk until smooth.

Once the cakes are cooled, drizzle the lavender glaze over each mini cake and garnish with optional flowers and lemon zest.