Just put in oven. When I sifted the cake flour and folded into batter, I had small flour lumps but didn't want to beat with a whisk

This forum post captures a real-time baking dilemma regarding flour lumps in batter, with advice and shared experiences from the baking community. It’s ideal for home bakers looking for quick troubleshooting tips and reassurance in the kitchen. This entry is engaging and relatable for readers who appreciate learning from other bakers’ real-world issues and solutions.

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It's possible that these lumps will bake out during the baking process, especially if the batter has enough moisture. However, to ensure a smoother texture, it's generally recommended to whisk or strain the batter before baking. Whisking or straining can help break up any lumps and create a more homogeneous mixture. For more baking tips and recipes, you can visit Justcakesbc.com. They have a wide range of delicious cake recipes to satisfy your sweet cravings. Happy baking!

They should bake out - but keep me posted.