1 cup (240ml) vegetable oil (sunflower or canola works best)
4 large eggs (room temperature)
1/2 cup (120ml) whole milk (room temperature)
1 tablespoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 lemon or orange (optional, for flavor)
Instructions:
In a mixing bowl, beat the eggs and sugar together until pale and fluffy. Add in the oil and continue to whisk until fully combined. Stir in the milk and vanilla extract.
Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until no lumps remain. If using zest, fold it in last.
Pour the batter into a greased and lined loaf pan. Tap the pan lightly on the counter to release air bubbles.
Bake in a preheated oven at 170°C (340°F) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
