Preheat your oven to 350°F (175°C) and grease a Bundt pan or loaf pans with butter or non-stick spray.

Toast pecans on a baking sheet in the preheated oven for 8-10 minutes.

Cream the butter and sugar together for about 5 minutes until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition.

Gradually sift in the flour while alternating with the milk, mixing until just combined.

Fold in the toasted pecans and vanilla extract gently.

Transfer the batter to the prepared pan, smoothing the top.

Bake for about 75 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack.

For optional glaze, mix powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake.