Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with salted butter.

In a large mixing bowl, combine unsalted butter and cream cheese, beating until smooth and creamy, about 2 minutes. Add the whole egg and egg yolk, mixing well. Gradually sift in icing sugar and beat until light and fluffy.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet mixture and fold gently with a spatula.

Fold in chopped pecans until evenly distributed. Be careful not to deflate the batter too much.

Pour the batter into the prepared baking pan and spread evenly. Bake for 60 minutes or until the edges are golden brown and a toothpick comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for about 15 minutes before serving warm or at room temperature.