Preheat your oven to 350°F (175°C).

Grease a 9x13 inch baking pan with salted butter.

In a large mixing bowl, combine softened unsalted butter and cream cheese. Beat until smooth and creamy, about 2–3 minutes.

Beat in the whole egg and an egg yolk until fully combined, approximately 1 minute.

Gradually add icing sugar while mixing on low speed until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

Slowly add the dry mixture into the wet ingredients in batches, mixing gently until just combined.

Fold in the chopped pecans until evenly distributed.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for at least 30 minutes before slicing and serving.