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Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear -- don't overwork the dough.
Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
Let stand for 10 minutes, then transfer to a rack to cool.