From what you describe, Kathy, we wonder if you might have run up against the common baking pitfall of flour measurement? When measuring by volume, the amount of flour that ends up in your measuring cup can vary by as much as 20%, depending on how it gets in there. Too much flour can result in dry baked goods that don't rise fully. Whenever possible, we recommend measuring your flour (and other ingredients) by weight. If measuring by volume, you'll want to fluff the flour up in its container, sprinkle it into the measuring cup, and level it off; rather than dipping the measuring cup directly into the bag and scooping out the flour, as we do in this video tip. This method will help to get the relatively light cup of flour (4.25 oz or 120 grams) our recipes are written for, and consequently a more moist and tender cake. Mollie@KAF

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