*Room temperature, remove from the fridge 45 minutes before using.
Pre-heat oven to 350F (180C). Grease and flour a 9.5 inch (24 cm) loaf pan.
In a medium bowl whisk together the flour, cornstarch, baking powder, bakings soda and salt, set aside.
In a large bowl (or stand up mixer) beat on medium speed the eggs, sugar and vanilla for 5 minutes. Then add half the flour and beat to combine, slowly add the oil while beating, then add the yogurt and the remaining flour, beat on low speed (#2) until smooth. Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean. If the loaf is browning too much, then cover with foil and continue baking. Let cool completely before serving. Dust with powdered sugar if desired. Enjoy!
Store the baked loaf in an air tight container or bag at room temperature for up to 5 days.