The perennially popular poppy-seed cake looks dressy with a simple glaze--with very little fuss.
To make cake: Preheat oven to 375 degrees 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.
Equipment: 6-cup (or larger) Bundt pan
3 1/2 other carbohydrate, 1 fat