TIL weighing flour instead of scooping fixed my cake texture overnight

I used the same recipe for 2 years and my cakes always came out a bit dense. Last week I got a $12 scale and weighed 125 grams of flour instead of scooping cups. Turns out I was packing in like 40 percent more flour every single time, no wonder they flopped. Baking by weight just makes sense but nobody told me until I looked up serious eats conversion table. Has anyone else had a lightbulb moment with a simple kitchen tool like that?

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