Do you use a flavored simple syrup? What do you flavor it with?

Do you use melted down perserves/jelly? I have read this is good to do to help with the dryness.

I made a from scratch yellow cake and loved it. I think that is why icing was invented. The icing helped the bit of dryness.

I've made the simple syrup, but the scratch cake is eaten too quickly for me to worry about it drying out. My kitchen gets very hot so I keep the cake in the fridge during the day and take it out an hour or so before dinner. A very good baker that did a cake for me used pineapple juice to flavor the cake and to keep it moist. Since it was a scratch cake, pouring the juice over the cake did not make it all soggy. The cake kept a good texture.

I would just experiment with different methods of flavoring. You can always just make a tiny bit of simple syrup and pour it over a slice of cake. You can try a lot more flavors that way.

hth