My mother was born early in the twentieth century. My dad was born in the century before last!! Yes, I am old. I learned to cook in my parent’s kitchen many years ago. Most of the recipes I learned were developed for wood burning stoves.
One thing about modern recipes is the size of eggs. When I was young, the average net weight of an egg was two ounces. The extra-large eggs today weigh between an ounce and a quarter to an ounce and a half!!
I am not sure if egg shortage can cause cakes to be dryer, but it really makes a difference in the final product. When I am baking, I will break the eggs into a bowl, scramble them, and then weigh out two ounces for each egg required.
My old cake recipes also use lard instead of vegetable oil.

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