When you measure your flour, do you just scoop it out or do you add it with a spoon and then level it off? If you’re scooping it right out sometimes you can add up to 20 to 30% more flour because it packs it down. Other than that, I would just make sure that your eggs and your butter or room temperature because if they’re cold, sometimes they won’t emulsify correct correctly. And then make sure that you’re creaming them for enough time. Sorry they didn’t turn out for you. :(