Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with mini paper liners.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until combined.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.

Beat in the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract to the butter mixture until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains. Avoid overmixing for a light texture. Gently fold in the dried lavender.

Pour or spoon the batter into the prepared mini muffin tin, filling each cup about ⅔ full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the cakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

In a small bowl, mix the powdered sugar with 2-3 tablespoons of lemon juice until smooth. Stir in the finely chopped lavender for flavor and a hint of color.

Once the mini cakes have cooled completely, drizzle the lavender glaze over each cake.