Preheat your oven to 170°C (340°F). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
Combine honey and eggs in a large mixing bowl. Whisk vigorously until the mixture becomes pale, thick, and tripled in volume—this takes about 8–10 minutes and fills the kitchen with a fragrant aroma.
Gradually add the sugar to the egg mixture while whisking continuously, ensuring the sugar dissolves fully and the mixture remains fluffy.
Sift the flour into a separate bowl to prevent lumps. Gently fold the flour into the egg mixture using a rubber spatula, lifting from the bottom to keep the batter airy and light.
Add the vanilla extract to the batter and fold in evenly. Be careful not to deflate the mixture.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to eliminate large air bubbles.
Bake in the preheated oven for about 40–45 minutes until the top is golden brown, and a skewer inserted into the center comes out clean.
Remove the cake from the oven and immediately lift it out of the pan using the parchment overhang. Place it on a wire rack to cool slightly before removing the parchment paper and slicing.
Slice the cake into thick pieces, observing the tender, airy crumb and slightly chewy crust. Serve warm or at room temperature.
