Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with 2 tablespoons of butter to prevent sticking.
In a mixing bowl, combine the chopped nuts, brown sugar, corn syrup, and cinnamon. Stir until the nuts are evenly coated. Set this mixture aside.
In another large mixing bowl, combine the vanilla cake mix, melted butter, eggs, milk, and sour cream. Using an electric mixer, blend on medium speed until the batter is smooth and all ingredients are well incorporated.
Pour half of the cake batter into the prepared baking pan. Evenly sprinkle the nut mixture over the batter. Pour the remaining cake batter on top, smoothing it out with a spatula.
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 10 minutes until slightly thickened. Remove from heat and let it cool.
Once the cake is finished baking, remove it from the oven and immediately pour the honey syrup over the top while the cake is still warm. Allow the cake to soak in the syrup for at least 30 minutes before slicing and serving.
