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Step 1- Cream the solid fat and the sugar until the mixture is light and fluffy.
Step 2- Beat eggs into the mixture thoroughly, usually one at a time.
Step 3- Sift dry ingredients together.
Step 4- Mix all liquids together.
Step 5- Add the dry ingredients to the creamed ingredients alternately with the liquid. Begin and end with the dry ingredients. After each addition, beat the batter just enough to mix the ingredients.

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To add flavor

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is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own. It is a weak acid. It purpose is to react with the baking soda for leavening

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including adding structure, firmness, color, flavor and even leavening.

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make baked goods tender by impeding the formation of gluten strands.

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are necessary in baked goods for hydrating protein, starch and leavening agents

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It contributes to overall flavor

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substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure

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in a batter or dough snatches water away from proteins and starches, which helps control the amount of structure-building they can do.

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provide structure and texture through the formation of gluten.