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Preheat the oven to 340°F // 170°C. Grease and line a 9 × 5-inch (23 × 13 cm) loaf pan.
Dissolve the instant espresso powder in the hot water and let it cool slightly.
In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
In another bowl, beat the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla, yogurt, espresso mixture, and milk.
Fold in the dry ingredients until just combined. Do not overmix.
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.
Let the loaf cool completely.
Whisk together the powdered sugar and espresso until smooth, then drizzle over the cooled loaf.