¾cup+ 1 tablespoon vegetable oil (I used sunflower)(165 grams)
½cupmilk (I used whole milk) (room temperature)(100 grams)
Pre-heat oven to 350F (180C). Grease and flour a 9½-10inch (24cm) bundt pan.
In a medium bowl whisk together the flour, salt, baking powder and zest.In a large bowl beat on medium speed the eggs, yolk, sugar and vanilla until light about 3-5 minutes, then slowly drizzle in the oil while beating. Alternately add the flour and the milk while beating on low speed. Beat on medium speed for about 1 minute until smooth.
Pour into the prepared bundt pan sprinkle with pearl sugar if desired. Bake in the pre-heated oven for approximately 40-50 minutes, test for doneness with a toothpick, let the cake cool in the pan. Dust with powdered sugar before serving.
For room temperature ingredients, remove from the fridge 45-60 minutes before using.In order to make homemade Cake flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.