At work I weigh everything or if working from a non-commercial recipe, I carefully spoon flour into the cup measure without letting it settle and use a knife to level it off. (I use a dry measure cup, not the kind with the spout.)
Also, if you overbeat your sugar and butter when you cream them, it will make your end product drier.
Eggs should also be added and beaten in one at a time.
(You ladies likely all know all this, but just in case someone doesn't.)
Watson
Last edited by Watson; 12-07-2017 at 06:28 AM.