You really ought to be weighing ingredients like this: It’s more accurate, more consistent, and it’s a lot easier than measuring them by volume.
Salter makes several good, reliable, moderately-priced kitchen scales; I suggest their model 5500 or 6055. Expect to spend around $50 –but I promise you it’s money well invested.
What’s that? You still insist on measuring by volume? Fine. Here are the ingredients by volume.