For the cake:

• Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper.
• In a large bowl, mix the olive oil, honey, eggs, yogurt, vanilla, lemon zest, and juice together until smooth and creamy. Then add the flour, almond flour, baking powder, and salt. Mix until just combined, making sure the batter is completely combined. Stir in the poppy seeds.
• Pour the batter into the pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

For the glaze:

• Remove the remaining zest from the lemon and the zest from the blood orange with a vegetable peeler. Try getting it in long, wide strips to thinly slice, but if you can't, shorter strips work, too.
• In a medium bowl, mix the honey and 1/4 cup lemon juice together. Drizzle 1/2 of that glaze over the warm cake. Take the remaining glaze and add one tablespoon blood orange juice and the powdered sugar, whisking until smooth. Then stir in 1/2 the lemon zest and 1/2 of the orange zest.
• Pour the glaze over the cake. Let it set for about five minutes before slicing and enjoying!