Preheat oven to 325 degrees F. Grease a 9 by 5 loaf pan with baking spray, set aside.
Sift cake flour, baking powder, and salt twice, set aside.
In a stand mixer fitted with a paddle attachment, beat butter until very silky and pale in color, about 3 minutes on medium speed. Scrape bowl and paddle frequently. Add oil and sugar. Continue to beat for another 2 minutes. Beat in eggs, one at a time, followed by vanilla. Add in a tint of yellow food dye to get a yellow color.
Remove bowl from stand mixer. Sift dry-mixture in three batches, folding with a rubber spatula. Fold in creamed corn and finally corn kernels.
Pour batter into prepared pan, baking until a toothpick inserted comes out mostly clean with a few moist, not wet, crumbs, about 45 to 55 minutes. Let rest in pan for 15 minutes before transferring loaf to a wire rack to cool completely.