Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
In a separate bowl, beat the eggs with the honey and olive oil then add the vanilla, lemon extract and lemon zest.
Beating just until combined between additions, add half of the flour mixture, then half of the buttermilk and repeat. Be careful not to over-beat. Stir in the millet, chopped figs, candied ginger and walnuts. The batter will be very thick.
Spread the batter into a greased 8x8 inch pan.Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Heat the honey and lemon juice for 30 seconds on HIGH in the microwave.Use a fork to pierce holes throughout the cake.While the cake is still hot, pour the warmed honey over the cake, using a knife to evenly guide it.Let the cake sit for about 10 minutes and then cut into squares and serve while still warm.