Preheat oven to 375 degrees.

Grease and flour 10 inch tube pan or bundt pan

In a medium size bowl, sift together the flour and baking powder, set aside

In a large mixing bowl, beat together the butter and cream cheese until well blended

Beat in the sugar, eggs, and lemon rind until the mixture is light and fluffy.

Beat flour/baking powder into the butter mixture

Stir in the poppy seeds.

Spoon the batter into the prepared pan and bake until the cake is a light golden brown and springs back firmly when pressed, 55-60 minutes. Watch carefully, I found it took less than the 55 minutes to bake (~45 minutes)

Cool for 15 minutes in the pan, then invert onto a wire rack to cool.

Drizzle the rum over the cake slowly allowing rum to permeate cake

Transfer to a cake plate or cake stand, cover, and let stand a couple of hours before serving

Serve with vanilla ice cream or fresh berries