Sheri, yes, I think you could follow the directions in this post to substitute self-rising flour into your pound cake recipe and it should work quite well, although depending on the type of cake flour you have used in the past, the protein content of our self-rising flour may be a bit lower at 8.5%. In this case you may find the batter wetter than you're used to, because the higher the protein content, the more liquid the flour will absorb. The lower protein self-rising flour will not provide as much structure for your cake either, which could cause it to be more fragile. Our cake flour has a protein content of 10.8%, so quite a bit higher than our self-rising flour. Barb@KAF

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