Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease and flour each cup thoroughly.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon zest.

In a separate small bowl or measuring cup, combine the fresh lemon juice, milk, and vanilla extract.

Alternately add the dry ingredients and the wet ingredients (lemon juice mixture) to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.

Remove the cakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the lavender infusion. In a small saucepan, bring 2 tablespoons of water to a simmer. Remove from heat and stir in the dried culinary lavender. Let steep for 10 minutes.

Strain the lavender water through a fine-mesh sieve into a small bowl, discarding the lavender buds. You should have about 1.5-2 tablespoons of lavender-infused water.

In a medium bowl, whisk together the powdered sugar, 1 tablespoon of the lavender-infused water, and 1 tablespoon of fresh lemon juice.

Add more lavender water or lemon juice, a teaspoon at a time, until you reach a smooth, pourable but not too thin consistency. If desired, add a tiny pinch of purple food coloring for a delicate hue.

Once the cakes are completely cool, spoon or drizzle the lavender glaze over the top of each mini lemon cake. Allow the glaze to set for about 15-20 minutes before serving.