Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease a mini muffin pan or tea cake pan and lightly flour it, or line with mini paper cups. This helps release the cakes cleanly.

Crush the lavender: Measure the lavender buds and crush them gently with a mortar and pestle or between your fingers. You want small pieces to release aroma without leaving big, chewy bits.

Cream butter and sugar: In a mixing bowl, beat the softened butter and sugar together for 2–3 minutes until pale and fluffy. Proper creaming traps air and makes tender cakes.

Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated. Mix in the vanilla. Scrape the bowl so everything blends evenly.

Mix dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and crushed lavender. This spreads the lavender uniformly so every bite is balanced.

Combine wet and dry: Add half the dry mixture to the butter mixture and mix on low just to combine. Stir in the sour cream and milk. Add the remaining dry ingredients and mix until no dry streaks remain. Do not overmix.

Portion the batter: Spoon the batter into the prepared pan, filling each well about 3/4 full. A small cookie scoop makes this quick and neat.

Bake: Bake for 12–15 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean. The edges should be pale golden.

Cool: Let the cakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Warm cakes are delicate, so handle gently.

Glaze or dust: For a lemon glaze, whisk powdered sugar with lemon juice and zest until smooth and pourable. Dip or drizzle over cooled cakes and let set for 15 minutes. Or simply dust with powdered sugar.