The thing that improved my baking more than anything else was to start measuring by weight instead of volume. It's more precise since you don't have to worry about how compacted something is, and you can also just pour ingredients directly into a bowl with a scale instead of having to pull out and then clean 7 types of measuring cup.

If the recipe calls for X cups of flour, just use a chart to convert that to weight. I even have a scale (forget the name) with Bluetooth on it where I can save recipes to my phone and as I add ingredients it fills up little bars and dings when to stop and move to the next ingredient.