The trick to perfect baking is to weigh ingredients, rather than measure them by volume. This is because varying amounts of air in items such as flour can significantly throw off your measurements.
Most newer baking cookbooks recognize this and now give both volume and weight measurements.
The easiest way to weigh ingredients is to get a digital kitchen scale and make use of its "zero" function, the button that resets the scale to zero weight. Typically, this is used to reset the device for use with different bowls.
But it also can be used to simplify and speed up your baking. Here's how it works:
Place your mixing bowl on the scale, then zero out the scale. Add your first ingredient, such as 4 ounces of flour. Hit the zero button again and now you're ready to add your next ingredient without needing to empty the bowl.