Preheat oven to 350°F (175°C).

Separate eggs, placing whites in one bowl and yolks in another.

Beat egg whites with a mixer until stiff peaks form.

Set aside the beaten egg whites.

In a large bowl, whisk together egg yolks and sugar until the mixture becomes pale and almost white.

Add honey, baking soda, and sour cream to the egg yolk mixture.

Mix at low speed to combine.

Gradually add flour and nuts to the mixture.

Mix until the batter is uniform and smooth.

Gently fold in the beaten egg whites into the batter.

Generously butter a bundt cake pan or a 9-inch round pan.

Pour the batter into the prepared pan.

Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.