lol at the clay pigeons
Yes you need to measure equal quantities of ingredients, I never weigh ingredients when I'm cooking, except for baking as if you're out a little bit it doesn't work.
Make sure you whisk the butter and sugar until it goes really white and fluffy, as without doing that, it won't rise properly, I then do the eggs and once their mixed in just lightly fold in the flour, don't overbeat it once the flour is in otherwise they can peak too much and if you're baking a big cake, it has a tendancy to collapse in on itself
Good luck x