Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan to prevent sticking.

In a large bowl using an electric mixer, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.

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

With the mixer on low speed, add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.

Use a spatula to gently fold the chopped pecans into the batter until evenly distributed.

Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert the pan onto the rack to remove the cake and allow it to cool completely.

Once completely cool, drizzle with a simple glaze, caramel sauce, or frosting if desired before serving.