Cream 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy.

Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.

In another bowl, whisk together 3 cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt.

Gradually mix the dry ingredients into the butter mixture, alternating with 1 ¼ cups of buttermilk.

Fold in 1 cup of toasted chopped pecans into the batter.

Preheat oven to 350°F (175°C) and prepare a greased and floured 9x5 inch loaf pan.

Pour the batter into the prepared loaf pan and bake for 55-65 minutes.

Cool in the pan for 10-15 minutes before transferring to a wire rack.

Prepare the glaze by melting ½ cup of unsalted butter and stirring in ¼ cup of light brown sugar and ¼ cup of milk.

Whisk in 1 ½ cups of powdered sugar until combined and glaze the cooled cake, topping with ½ cup of toasted pecans.