1. Preheat the oven to 325°F and grease a 9×5-inch loaf pan well. Line with parchment paper if you want easier removal.

2. In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

6. Gently fold in the crushed Oreo cookies so they are evenly distributed throughout the batter.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

10. Whisk together the powdered sugar and 2 tablespoons milk to make a simple glaze, then drizzle over the cooled cake before slicing and serving.