I don't always measure for baking - for bread and pastry I do weigh everything (ETA not because there is an ideal - there is still a range of amounts that will work - but because I want to know what the hydration % is) but for cakes I do them like cornbread, it's more proportions - I know that for 3 eggs I need a certain amount of flour, I know how much baking powder and salt per cup of flour, and how much fat, milk or buttermilk or yogurt or ricotta, whatever - know it will work if I get it in the ballpark.

For cooking yep I am a yeehaw no recipe anarchist. Or more accurately, I read recipes for inspiration then don't look at them while cooking, but I am old and have made so many mistakes over the years I know what I'm doing. It feels like intuition but is experience.