Praline pound cake

1. Preheat the oven to 350. Butter two 9x5x3 inch loaf pans with 1 Tbsp. Butter. Using and electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl. In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes. In another bow., combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at t time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice.