Preheat the oven to 350°F (175°C). Grease a mini muffin pan (or mini bundt pan) thoroughly and set aside. Lightly dust with flour or use nonstick spray with flour for best release.

In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/8 teaspoon baking soda. Set dry ingredients aside.

In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 2/3 cup granulated sugar and 1/3 cup packed light brown sugar until pale and fluffy, about 2–3 minutes.

Add 1 tablespoon grated lemon zest to the creamed butter and sugars and pulse a few times at low speed to distribute the zest.

Add the 2 large eggs one at a time, beating briefly after each addition until just combined. Scrape down the bowl as needed.

Mix in 1/4 cup sour cream, 1/4 cup whole milk, and 1 teaspoon vanilla extract until smooth.

With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated. Avoid overmixing.

Spoon the batter into prepared mini tins, filling each about 2/3 full. Smooth the tops gently.

Bake in the preheated oven for 12–18 minutes until tops are lightly golden and a toothpick inserted comes out clean.

Let the mini cakes rest in the pan for 5–7 minutes, then invert onto a cooling rack to cool completely before glazing.

Warm 1/4 cup whole milk gently and stir in 1/2 teaspoon culinary lavender. Allow to steep for 10 minutes.

Strain the lavender from the milk through a fine-mesh sieve into a small bowl.

In a bowl, whisk 1 1/2 cups sifted powdered sugar with 1/4 teaspoon kosher salt and 1/8 teaspoon vanilla extract. Slowly add the lavender-infused milk until you reach a thick but pourable glaze.

Place cooled mini cakes on a rack and spoon or pour glaze over the tops, letting it cascade down the sides.

While the glaze is still wet, garnish with lemon zest and edible flowers. Allow glaze to set for 20–30 minutes before serving.