Hi Joyce! Are you referring to our Classic Lemon-Buttermilk Cake recipe? If so, that should be just fine. You'll want to omit the added baking powder, and lower the added salt from 1 teaspoon to 1/2 teaspoon. Since self-rising flour has a lower protein than all-purpose, it won't absorb as much, so hold back 1/4 cup of the buttermilk and drizzle it in as needed until it's a somewhat thick but pourable consistency. Happy baking! Annabelle@KAF

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