Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan thoroughly.

In a dry skillet over medium heat, toast the pecans for about 5-7 minutes until fragrant and golden brown; allow to cool.

Cream the softened unsalted butter and granulated sugar together in a large mixing bowl on medium speed until light and fluffy (3-5 minutes).

Add the eggs one at a time, mixing each in fully. Then incorporate the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the creamed butter and sugar, alternating with milk, mixing on low speed until just combined.

Gently fold the cooled, toasted pecans into the batter with a spatula.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.