Soft Espresso Loaf

Method

1. 1
   Preheat the oven to 340°F (170°C). Grease and line a 9×5-inch (23×13 cm) loaf pan.
2. 2
   Dissolve the instant espresso powder in the hot water and let it cool slightly.
3. 3
   In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. 4
   In another bowl, beat the butter, oil, and sugar on medium-high for 3-4 minutes, until visibily light and fluffy. Don't rush this step - this is where your rise comes from.
5. 5
   Add the eggs one at a time, mixing well by hand after each addition and scraping the sides of the bowl down between each addition. (If the mixture looks cuddled, because the eggs are cold from the fridge, try adding a spoonful of flour to bring it back together)
6. 6
   Mix in the vanilla, yogurt, espresso mixture, and milk on low speed until incorporated into the wet batter
7. 7
   Fold in the dry ingredients by handbusing a silicone cake spatula until just combined. Stop as soon as nondry streaks remain - a few lumps are fine. Do not overmix or you wont get a fluffy rise and it'll be dense.
8. 8
   Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. (DO NOT open the oven door before the 40 minute mark or it'll sink)
9. 9
   Let the loaf cool completely before icing.
10. 10
    Whisk together the powdered sugar and espresso until smooth, then drizzle over the cooled loaf. (If you want a thicker glaze use more powdered sugar. It should be spoonable if not pourable)