Nutrition per serving may change if servings are adjusted.
2 cups all-purpose flour
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
1 1/4 cups granulated sugar
3/4 cup reduced-fat sour cream
1/3 cup buttermilk
3 tablespoons canola oil
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1 1/4 cups confectioners’ sugar
1 1/2-2 tablespoons lemon juice
To make cake: Preheat oven to 375 °F. Coat a 6-cup or larger Bundt or tube pan with cooking spray. Sprinkle the pan with 2 or 3 spoonfuls of granulate sugar, tapping out the excess.
Whisk together flour, poppy seeds, baking powder, baking soda and salt in a mixing bowl; set aside. Whisk egg in another bowl until frothy. Add granulate sugar, sour cream, buttermilk, oil, lemon zest and vanilla and whisk until well combined. Stir in the dry ingredients just until moistened. Transfer the batter to the prepared pan, smoothing the top.
Bake until the top springs back when lightly touched and a skewer inserted in the center comes out clean, 20 to 30 minutes. Run a knife around the inside of the pan and turn the cake out onto a wire rack to cool completely.
To make glaze: Place confectioners' sugar in a bowl and whisk in enough of the lemon juice to make a smooth, thick glaze. Drizzle the glaze over the cake and let stand for a few minutes until set.