Ingredients

• 8 large eggs, room temperature
• 1 cup sugar
• 1/2 tsp salt
• 2 tsp baking soda
• 2 tbsp white vinegar
• 1 cup honey
• 16 oz sour cream, room temperature
• 2 1/2 cups all purpose flour

Topping

• 8 oz cream cheese, room temperature
• 1/2 cup icing sugar
• 1 cup Cool Whip

Instructions

Preheat oven to 350F
Line a 10X15 pan with parchment paper.
Place the eggs, sugar, and salt in the bowl of a stand mixer outfitted with the paddle attachment and mix on high for 10 minutes.
Combine the baking soda and vinegar, it will foam a bit, stir to combine.
Heat the honey in the microwave for 1 minute.
Add the baking soda mixture, the honey, and the sour cream to the egg mixture and mix on low speed for 30-34 seconds.
Remove the bowl from the stand mixer and continue to fold the mixture until all of the honey is incorporated.
Sift the flour into the egg mixture and gently fold until all of the flour has been incorporated.
Pour the batter into the prepared pan and bake for 30 minutes.
While the cake is baking prepare the topping.
Beat the cream cheese and icing sugar together until smooth. Mix in the cool whip. Refrigerate until needed.
Remove the cake from the oven, cool i9n the pan for 10-15 minutes, remove from the pan and remove the parchment paper.
Trim the ends and sides from the cake. Cut into squares and serve each piece with a dollop of the topping mixture and a drizzle of honey.
Store the cake and the topping in the fridge for up to 3 days.