Let’s dive into the process of making this delicious cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender crumb.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.
6. Fold in the chopped pecans gently with a spatula.
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 comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, combine powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake.

The trick to a perfect glaze is the consistency—thick enough to coat but thin enough to drizzle. Adjust with more milk or sugar as needed.