Make the cake.  Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch pan.

In a large bowl, stir together sugars, lemon zest, vanilla, oil, and egg yolks until well combined.  Stir in half the flour, followed by the lemon juice and almond milk.  Stir in the remaining flour, tapioca, baking powder and soda, cardamom, and salt until the batter comes together.

Pour into the prepared pan and bake 25-30 minutes until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan.

Once the cake is cool, make the glaze.  In a medium microwave safe bowl, combine coconut butter, honey, lemon juice, almond milk, and vanilla.  Microwave on high in 30 second increments, stirring in between, until melted and emulsified.  Stir in the lemon zest and additional milk if the glaze is too thick.  Drizzle over the cake and allow to set at least 30 minutes.

Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.