Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

In a small saucepan over medium heat, melt the unsalted butter. Swirl frequently until it foams and turns golden brown with a nutty aroma (5-7 minutes), then transfer to a bowl to cool slightly.

Spread chopped pecans on a baking sheet and toast in the preheated oven for 5 minutes until fragrant; stir halfway through to ensure even toasting. Let cool.

In a large bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined.

Add granulated sugar to the browned butter. Whisk vigorously until the mixture lightens in color and becomes slightly fluffy, about 1-2 minutes.

Crack in the eggs one at a time, whisking well after each addition. Stir in vanilla extract and milk until just combined—do not overmix.

Gently fold the toasted pecans into the batter using a silicone spatula, ensuring even distribution without overworking the flour.

Pour batter into the lined loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert and remove parchment. Cool completely before slicing for the best texture.