Bring the butter to room temperature and mix with a hand mixer until creamy. Add sugar in 2 - 3 batches and mix well.
Add the egg in 2 - 3 batches. Add vanilla oil, milk, and rum in that order, and mix well very after each addition.
Sift together the cake flour and baking powder and sift them into the mixture from Step 2. Using a rubber spatula, mix very well until the batter looks shiny.
Pour the batter into the mold and drop onto a flat surface once or twice. Bake in an oven preheated to 340F/170C for about 45 - 50 minutes.
About 20 minutes into the baking time, open the oven door and use a knife to quickly make a cut in the center of the cake.
When a bamboo skewer comes out clean, it's done baking. While it's still hot, drop the poundcake (still in the mold) once on a flat surface. Remove from the mold and let cool.
After it cools, wrap the poundcake in plastic wrap. It will be more moist and even more delicious the next day.
Story Behind this Recipe
These tips are the key to beautifully baked, delicious poundcake! I think a lot of people know this already, but just by paying attention to the details, you can bring ordinary pound cake to the next level. Please give it a try.
Tips for baking a beautiful, delicious poundcake: 1, Cream the butter until fluffy. 2, After adding the flour, mix about 80 times, until the batter looks shiny. 3. Before baking, drop the poundcake mold on a flat surface. 4. Make a cut in the middle of the poundcake while baking. 5. After it's baked, drop the cake still in the mold, on a flat surface to prevent shrinkage. 6. Wrap in plastic wrap.