Hi! Thanks for the response. However, having made several recipes from this site, I have become very familiar with the method used to measure flour for your recipes and always fluff the flour and lightly spoon into the cup. And so far, pretty much every recipe I have tried from here has been stellar. This is why I was so puzzled by the lack of rise in this cake. I think we are going to give it a couple months and try it again, and after doing some research, there were a few recipes that looked similar but used a bit more baking powder, so I think I might bump that up a bit and maybe bump up the oven temp to 350 degrees to see if that helps. We shall see I guess! :-)

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