you mean like the cake mix doctor recipe? That is the almond cream cheese pound cake. Not sure if it is the same recipe but, no it wouldnt have to be refrigerated. It is very good. I did have problem with it sinking in the middle once. I maybe opened the oven too soon. Not sure. I have made it other times and it turned out great.
If you mean from scratch. I don't refigerate cakes, unless they have fruit, whip cream etc. If you need to keep it a while before serving, you could freeze it. If it will only be a day or 2, I wrap it in waxed paper and then foil, or put it in a cake container.
yeah, I meant from scratch. I have a recipe that I was given from a party I went to. It was really good. Unfortunately, I forgot to ask if it needed to be refrigerated or not. Here's the recipe if anyone's interested in having it.
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
You do not have to refrigerate that. That is my favorite pound cake. I make it about twice a month. Of course, my favorite part is to eat the crust off of it after it comes out of the oven!! 
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