Preheat the oven to 325°F (160°C) and prepare mini cake trays with baking spray.

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

In a stand mixer, cream the unsalted butter, granulated sugar, light brown sugar, and grated lemon zest until light and fluffy.

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

In a separate bowl, mix together the sour cream, whole milk, and vanilla extract, then gradually add to the butter mixture alternately with dry ingredients.

Divide the batter evenly in the mini cake trays, filling each about ¾ full and bake for 18-20 minutes.

Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack.

For the glaze, heat whole milk with culinary lavender, letting it steep for about 10 minutes.

Strain the lavender-infused milk and mix with powdered sugar until smooth.

Once cooled, drizzle the lavender glaze over the cakes and garnish as desired.