Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.

In a large mixing bowl, beat 1 cup of softened butter and 2 cups of sugar together using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.

With the mixer running on low, add in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, whisk together 3 cups of all-purpose flour and 1 tablespoon of baking powder until there are no lumps.

Gradually add the flour mixture to the butter and sugar mixture, alternating with 1 cup of buttermilk, mixing gently on low speed until just combined.

Toss 1 cup of chopped pecans in a tablespoon of flour to prevent sinking, then gently fold them into the cake batter.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden brown with a toothpick coming out clean.

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

For the optional glaze, mix melted butter and brown sugar, then pour it over the cooled cake for an indulgent finish.