1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture alternately with milk, beginning and ending with dry ingredients.
Stir in vanilla extract and fold in chopped pecans.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.