Preheat your oven to 350°F (175°C). Allow about 10-15 minutes for your oven to reach the desired temperature.

Grease a 9x13-inch baking pan using unsalted butter, ensuring all corners are covered.

In a large mixing bowl, cream room-temperature unsalted butter and softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.

Add the whole egg and egg yolk to the creamed mixture and mix on low speed until well combined.

Gradually sift in the icing sugar while mixing on low speed until thoroughly combined with no lumps, around 2-3 minutes.

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

Slowly add the dry ingredients to the creamed mixture, mixing on low speed until just combined.

Gently fold in the chopped pecans until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and bake for approximately 60 minutes, or until a toothpick comes out mostly clean.

Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing.