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Preheat the oven to 325°F (165°C). Line the bottom of an 8” round cake pan with parchment paper. Grease & flour the insides.
In a large bowl, beat the butter & sugar together, with an electric mixer at med. speed, until pale & fluffy. Add the honey & beat until well blended.
Mix in the egg, egg yolk & vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next.
In a small bowl, whisk the milk & sour cream together until well blended.
On low speed, add the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Beat just until smooth & combined. Do not over mix.
Transfer the batter to the cake pan. Smooth the top with a spatula.
Bake until the cake is golden & a toothpick inserted into the center comes out clean, about 25-28 min.
Let the cake cool in the pan for 10 minutes, then remove it from the pan & transfer it to a cooling rack.
Brush the warm cake with Honey Butter Glaze.