Hello, Taiwo! I create all my recipes using grams and milliliters. For best results, I suggest using the grammes (grams.) Every recipe was also tested using US cups which have a volume of 240mL. Both will give you great results and a lovely cake. But for accuracy, weighing your dry ingredients is ideal.

You must be an experienced baker to be getting 175g! The brand, type of flour, whether it is stirred, sifted and manner in which people scoop and level flour out will result in a wide range from 110 – 170 grams per cup. After testing dozens of the most common flours here in the US and scooping like a beginner or average baker scoops flour, we decided to stick with 150 grams per 1 cup of flour. You can read more here if you like: https://jacksonsjob.com/how-much-does-a-cup-of-flour-weigh-in-grams/ Hope this helps!

I’m so glad you, your friends and family approved, Temi! Isn’t it just a lovely and simply recipe to bake? If you like cinnamon, next time try adding a tsp or two of cinnamon to the flour mixture. By the way, it freezes really well. We make a few at a time and always have a few for unexpected guests already sliced in the freezer. Sometimes, we eat it frozen! 🙂

I hope you had a wonderful birthday, Ronak! Here’s wishing you many more years of health and happiness! I’m glad the cake turned out well for you.

I’m so glad you liked it! The bad thing about baking is everyone’s oven is a little different and finding that perfect temperature initially can be a bit frustrating. When we got out new stove, it ran 25 degrees hotter and I was over-baking for weeks until I put in a separate gauge and found out the issue! If you find the recipe time needs adjusting, let me know! 🙂