Steps

1. Squeeze 1 tbsp of juice from the lemon.
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2. Finely mince 10g of the lemon zest.
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3. Mix the squeezed lemon juice and minced lemon zest.
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4. In a separate bowl, break 60g of white chocolate into pieces, add 30g of milk, and microwave for 50 seconds at 600W.
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5. Mix the warmed white chocolate and milk, and let it cool slightly.
   🕒 01:32
6. Sift together 80g of cake flour and 2g of baking powder.
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7. Cream the 80g of unsalted butter, softened at room temperature, until smooth.
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8. Add 50g of granulated sugar to the creamed butter and mix until pale and fluffy.
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9. Once pale and fluffy, gradually add the 1 beaten egg (at room temperature) little by little to prevent separation, and mix well.
   🕒 02:05
10. After incorporating the egg, add the cooled white chocolate and milk mixture in three parts and mix.
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11. Once the white chocolate and milk are mixed, add the lemon juice, lemon zest, and 4-5 drops of rum extract and mix.
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12. After mixing, add the sifted dry ingredients and fold from the bottom until no dry flour remains. Mix until the batter is smooth and glossy.
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13. Preheat your oven to 170°C (340°F) and line a pound cake mold with parchment paper.
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14. Pour the batter into the prepared mold.
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15. Gently tap the mold to even out the batter and create a slight dip in the center, making the sides slightly higher.
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16. Place on a baking sheet and bake in the preheated 170°C (340°F) oven for 40 minutes.
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17. After baking for 40 minutes, insert a skewer or toothpick; if it comes out clean, the cake is done.
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18. Drop the mold a few times from a slight height to release air bubbles, then transfer the cake to a wire rack. Cover with a damp cloth or damp parchment paper to prevent drying and let it cool to room temperature.
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19. Once it's no longer hot to the touch, remove the cake from the mold and wrap it tightly in plastic wrap.
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20. To further prevent drying, place it in a freezer bag or similar container and let it rest in the refrigerator for 1-2 nights before serving. This is the key! The texture is different when fresh versus chilled. Wrapping it and chilling it in the refrigerator significantly enhances the moistness and creates a delicious finish. It tastes even better the next day.
    🕒 04:52