Preheat your oven to 350°F (175°C). This ensures that the cakes bake evenly and rise properly.

Grease a mini muffin tin with butter or non-stick spray to prevent the cakes from sticking.

In a mixing bowl, cream together the softened butter and granulated sugar using a whisk until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping the cakes to rise.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon juice, and lemon zest until well combined.

In a separate bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and remove any lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cakes dense.

Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cakes are fully baked.

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

In a mixing bowl, combine the sifted powdered sugar, fresh lemon juice, and crushed lavender. Mix until smooth. If the glaze is too thick, add a little milk to reach the desired consistency.

Once the mini cakes are completely cooled, drizzle the lavender glaze over the top of each cake using a spoon or a piping bag for more control.

Allow the glaze to set for about 10 minutes before serving. This will help the glaze firm up slightly.