Preheat your oven to 350°F (175°C).

Grease a loaf pan generously with softened butter or non-stick spray.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Add the room-temperature eggs one at a time, blending well after each addition.

In a separate bowl, whisk together the sifted all-purpose flour and baking powder, then gradually add to the wet ingredients while mixing on low speed until just combined.

Gently fold in the toasted pecans with a rubber spatula.

Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.