Pre-heat oven to 140C fan-forced, 160C conventional. Butter and line a 20cm round springform tin.
In a medium pan, place butter pieces, Yellowbox Honey and sugar. Melt slowly over low heat When the mixture has combined and is liquid, increase the heat and boil for 1 minute.
Leave to cool for 15 - 20 minutes (this is to prevent the eggs cooking when added).
Beat the eggs into the honey mixture using a wooden spoon.
Sift the flour into a large bowl, and pour in honey and egg mixture, beating until smooth.
Pour into the prepared tin and bake for 50 minutes to 1 hour until cake is well-risen and golden brown. Cake will spring bake when pressed.
When cooked, turn cake onto a wire rack.
Warm 2 tbsp honey in a small pan until runny; brush over the top of the cake when warm to create glaze. Leave cake to cool.
Keep cake wrapped in an airtight tin for up to 4 days (unless you eat it first!).