Preheat the oven to 350°F (180°C).

In a mixing bowl, cream together butter and sugar until fluffy.

Beat in the eggs one at a time, then stir in lemon zest and juice.

In another bowl, mix flour, baking powder, and salt. Combine with the wet mixture, alternating with milk.

Spoon the batter into greased mini cake pans.

Bake for 20 minutes or until a toothpick comes out clean.

While cakes are baking, make the glaze by mixing powdered sugar, milk, and steeped lavender.

Allow cakes to cool completely before glazing.

Drizzle the lavender glaze over cooled mini lemon cakes.