In a bowl, mix flour, baking powder and bicarb. In another bowl, gently combine yogurt, eggs, sugar, vanilla, oil and rum.
Add flour mixture to yogurt mixture and blend together gently.
Pour batter into an oiled bundt tin (or round 25 cm cake pan greased and bottom lined).
Bake at 180 C for 30 - 35 mins until top is golden brown. Stand for 10 mins and transfer to cooling rack.
The cooked cake in the pan. Lovely and tangy - great with a cup of tea or some ice cream. It actually tastes a lot like cheesecake!
I often think the cake looks better top-side up when it's been cooked in a bundt tin, as below, although this one looks pretty cracked.
2 cups flour
1 1/2 tsp baking powder
1/2 tsp bicarb
250 ml (1 cup) whole milk plain unsweetened yogurt (I used Greek)
200 g (1 cup) sugar
80 ml (1/3 cup) vegetable oil
1 tsp vanilla extract
1 tablespoon light rum (if you have any - I didn't add this)