Absolutely -- this easy chocolate pound cake freezes well for up to two months! Once the glaze has cooled and set completely, you can freeze the cake whole or in slices. I recommend slices so that you can thaw them individually for a single-serving treat anytime! Just freeze the cake or the slices uncovered for about 30 minutes to solidify the glaze. Then wrap in plastic wrap and then in heavy-duty aluminum foil, and freeze. When you are ready to eat your chocolate sour cream pound cake, just thaw the wrapped cake or wrapped slices on the countertop, and enjoy!