Preheat oven to 350 degrees F, 325 degrees F convection.  Oil an 8 or 9 inch round cake pan, and line the bottom only with parchment.

In a large bowl, beat the oils with the sugar and lemon zest until well combined.  Beat in the eggs one at a time until incorporated into the batter.  Stir in the flours, cardamom, vanilla, and baking powder.  Finally stir in the poppy seeds and spread the batter into the prepared pan.

Bake for about 35 minutes until a toothpick inserted in the center comes out with a few crumbs.  While the cake is warm, make the glaze.  In a medium microwave safe bowl, place the coconut butter, lemon, and honey.  Microwave in 15 second increments, stirring in between, until melted and drizzly.  If it is too thick, slowly add more lemon juice.  Stir in the vanilla and salt.

Spoon half the glaze over the hot cake.  once the cake has cooled, gently remove the cake from the pan, and spoon the rest of the glaze over the cake, reheating it gently in the microwave so it is spreadable.  If you need more glaze, make more!  Garnish with edible flowers or nuts as desired.