Vanilla Bean Honey Hive Loaf Cake

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup honey
• 1 tsp vanilla bean paste (or vanilla extract)
• 1 5-5.3 oz. container of plain Greek yogurt

Preheat oven to 350°F. Prepare the Honey Hive Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, whisk the flour, salt and baking soda and set aside. In the bowl of a stand mixer using a paddle attachment, cream the butter and sugar on medium speed. Add the eggs and mix on low speed until thoroughly incorporated. Stir in honey and vanilla bean paste. Add flour mixture and yogurt and blend on low speed just until smooth. Pour batter into prepared pan and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving.