Preheat your oven to 325°F (165°C). Prepare a 10-inch bundt or tube pan by greasing with butter and dusting with flour.

Spread the chopped pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant and golden.

Cream 1 cup of softened unsalted butter and 2 cups of granulated sugar together until light and fluffy, about 3-5 minutes.

Add 4 large eggs one at a time, mixing well after each addition until smooth and creamy.

In a separate bowl, whisk together 2.5 cups of all-purpose flour, 1 tsp of baking powder, and 0.5 tsp of salt. Alternately add this mixture with 1 cup of buttermilk to the wet ingredients.

Gently fold in the toasted pecans until combined.

Pour the batter into the prepared pan and bake for 75-85 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

For the glaze, melt 0.5 cup of unsalted butter in a saucepan. Whisk in 1 cup of powdered sugar, 2 tbsp of milk, and 1 tsp of vanilla extract until smooth. Drizzle over cooled cake.