Pound cakes, unlike angelfood or sponge cakes, improve a bit after a day or two on the kitchen counter. True improvement is reached when it is sliced, toasted, and swathed in minted strawberries & lightly whipped cream; toasting adds a caramelized crunch to the composition. Add a demitasse of coffee for sheer perfection, and to once again prove that simple foods are most satisfying. Any berries work just fine; slightly sweetened sour cream, yogurt, mascarpone, or cream cheese easily substitute for heavy cream.
Pound cake freezes well (otherwise Sara Lee would be far less profitable). Bake two at a time, one for now and one for the freezer, and make spur-of-the-moment dessert as easy as cake.