Preheat oven to 325 degrees. Line a 9 x 4" loaf pan with parchement paper or lightly grease.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs 1 at a time. Stirring after each addition. Pour in milk, yogurt honey and vanilla. Mix just until combined. Sift in flour and baking soda. Mix until smooth. Do not overmix. Pour into prepared pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
For Glaze:
In a small bowl combine powdered sugar, 2 tablespoons Almond Breeze almond milk, honey and vanilla. If mixture is too thick add up to 2 more tablespoons almond milk. Stir until smooth. Drizzle or spread glaze over pound cake. Drizzle with honey.