It shouldn't be a problem. My mother always made her pound cakes in loaf pans rather than a tube pan. She always froze the second one for later.

You may not need to change much in terms of baking. Just check carefully for doneness with a toothpick, cake tester or piece of spaghetti (uncooked).

Here's an interesting table on pan conversions.

Here is a link that might be useful: Baking pan conversions