Preheat your oven to 350°F. Grease and flour an 8.5x4.5 inch baking pan, and then set it aside.

In a medium bowl, whisk together the egg yolks, egg, heavy cream, and vanilla until well blended.

In the bowl of a stand mixer, sift together the flour, baking powder, and salt. Add in the sugar and mix for about 20 seconds until combined.

Add the softened butter along with half of the egg mixture. Beat on medium-low for about 3 minutes until smooth.

Increase the mixer speed to medium-high and continue mixing for an additional 3 minutes.

Reduce the speed to low and add the rest of the egg mixture. Mix until combined, about 2 minutes.

Pour the batter into your prepared pan and bake for 35-45 minutes. The cake is ready when the center is set and a knife comes out clean.

While the cake is baking, prepare the honey syrup by combining honey and hot water until smooth. Brush or drizzle the syrup over the warm cake.

Let the cake cool in the pan for 20 minutes, then run a spatula around the edges and turn it out onto a wire rack to cool completely.