Pirate's Rum Cake

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cup unsalted butter, softened (3 cubes)
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
3 eggs plus 1 yolk
1 tablespoon grated lemon zest (from 1 lemon)
1 cup heavy cream
3/4 cup dark rum
Confectioner's (powdered sugar) for dusting cake
Additional rum for sprinkling on cake

      Preheat oven to 350 degrees. 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 zest and then add the rum. Gradually add the dry ingredients, alternating with the cream and ending with the dry ingredients. Blend mixture until just combined. Pour batter into a well-greased and floured 10 cup tube pan and bake for almost one 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 sprinkle cake with additional rum.