Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk.
Stir in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
For the icing, beat the cream cheese and powdered sugar together until smooth. Add milk to reach desired consistency.
Once the cake has cooled, spread the cream cheese icing over the top and serve.

Tip: Use room temperature eggs and butter for better emulsification. Toast pecans lightly for enhanced flavor.