1. Center an oven rack and preheat the oven to 350° F.
2. Prepare the bundtlette pan by using a pastry brush to cover the inside (in all of the nooks and crannies) with 1 tablespoon of room temperature butter. Then lightly dust the buttered pan with an even layer of flour, tapping to remove the excess flour.
3. Sift together the pastry flour, salt, baking powder, baking soda in a medium mixing bowl. Add lemon zest and whisk together.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes, stopping to frequently scrape the paddle and the sides of the bowl with a spatula.
5. With the mixer on a low speed, blend in the eggs one at a time, followed by the vanilla. Stir in the St. Germain and 2 tablespoons of juice from the Meyer lemon. *There is a chance things might curdle and look a little like cottage cheese here. Don't freak out, it'll all smooth out when you add the dry ingredients.
6. With the mixer on a low speed, add 1/3 of the flour mixture to the butter mixture and mix until just combined, then add half of the buttermilk and mix until just incorporated - scraping the bowl after each addition. Repeat with another 1/3 of the flour mixture and the remaining buttermilk. Then remove the bowl from the mixer and add the remaining 3rd of the flour mixture, use a spatula to fold it in until the mix is just combined.
7. Divide the batter evenly into the prepared pan, filling each bundtlette 3/4+ full. Smooth the tops with a spatula. Place the pan on a baking sheet in the oven - I like to line mine with a Silpat mat to keep the pan from sliding around on the baking sheet. Bake until the cakes are golden and spring back when touched, about 20 - 25 minutes. A toothpick inserted should come out clean.

St. Germain Glaze

1. While the bundlettes bake, prepare the St. Germain Glaze. Combine sugar and lemon juice in a small sauce pan over high heat. Bring to a boil, stirring until the sugar dissolves. Turn down the temperature and simmer for a few minutes until the mixture starts to thicken. Remove from heat, stir in the St. Germain and set aside to cool a bit while the bundlettes finish baking.
2. While the bundlettes are still warm in the pan, use a wooden skewer to poke holes all over the bottom of the bundtlettes, creating small channels throughout into the cakes. Slowly, pour 3/4 of the glaze over the bottom of the bundlettes, letting it flow down the channels, reserving the remaining glaze.
3. Allow the bundlettes to cool in the pan for another 15-20 minutes, then carefully flip and plop them out onto a lined baking sheet. They should pop right out if you greased and floured them well. You may need to shake or tap the pan if they are sticking at all.
4. Using a pastry brush, gently brush the tops and sides with the remaining glaze. If the glaze has thickened too much to brush, re-warm it over low heat.
   For show-stopping bundlettes, decorate with freshly picked flowers and/or fruit just before serving. Serve with whipped cream for a fancy finish.