Rum Cake

No idea where I found this, but it's very good. 

3 cups AP flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 tsp pure vanilla extract
3 eggs plus 1 yolk
1 tbsp grated lemon zest
1 cup heavy cream
3/4 cup dark rum (Tortuga)

Optional
Powdered sugar for dusting cake(optional)
Chopped chocolate truffles*
Additional rum for sprinkling on cake

Directions:

Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs; stir until blended. Beat in the lemon zest and then add the rum. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Blend until the mixture is well combined. Pour batter into a well greased and floured 10 cup tube pan and bake for almost an hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool, turn out and dust with powdered sugar or additional rum.
It is a good idea once the cake is cooled to cover with some sort of plastic wrap. The cake will be more moist and have a great texture. 
*A good addition to this is chopped French style chocolate truffles like the kind sold at Trader Joe's. Fold them in before baking.