Now, let’s dive into the step-by-step process of creating this delicious cake.

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for achieving a tender crumb, just as grandma taught me.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in the chopped pecans gently, being careful not to overmix the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The smell will be heavenly, signaling that it’s almost ready.
9. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake, allowing the glaze to set before slicing and serving.

Remember, patience is key here. Allowing the cake to cool before glazing ensures that the glaze sets perfectly and doesn’t run off the sides.