Butter Pound Cake with Lemon Fondant Glaze

Pound cakes are traditional American cakes and are called as such because it requires a pound of each of the ingredients like flour, sugar, eggs and butter. These cakes are lighter but has a burst of butter which provides a very rich taste and denser feel to the cakes.
This is my first time to bake a pound cake. I had always wanted because I had been keeping a good Pound cake recipe from Nick Malgieri (of the Institute of Culinary School NY) but as usual, I don't want to bake anything excessive that we will not be able to finish.
Last Thursday, Thet asked me to bake a Pound Cake and I was excited just because I now have a reason to bake a Pound Cake. However, I was too busy to be able to work on it as soon as I wanted to. I even had to go to work on a weekend because of too much work load because of my impending test program release. Thet requested me to bake a Flo Braker recipe which I assume when she saw made her crave for one. LOL! Flo Braker is also a very respected and popular baker but this is my first cake recipe from her. I always had mine from Sarah Phillips, Rose Levy Berenbaum, Nick Malgieri, and from my fellow baking911 members. I finally got to bake last Saturday night after dinner and finished up before midnight. I know I'm such an addict, considering I'd be going to work again the next day.
Preparing the batter for this recipe required sifting the cake flour three times to achieve a fine texture for the cake. After creaming the sugar and butter, and after mixing with the eggs, I had to just fold in the flour delicately to avoid overmixing. I also don't have a loaf pan that is normally used for Pound cakes so I had to just resort to my 8X3 round pan and in doing so had a little extra batter for a pint sized mini cake. The cake baked for 40mins, and I took it out and cooled it in a rack for another 30mins.
While the cake is cooling, I prepared the fondant glaze (imagine those sugar frostings on top of a krispy kreme donuts or even dunkin donuts). Once the glaze is ready, I drizzled the hot onto the cooled cake for a first coating of the entire cake. Then after the glaze has slightly cooled and the consistency had slightly thickened, I poured the second coat on top of cake in the middle and let it spread by itself. I took the photo while the cake was still on the drying pan, and then transferred it onto another clean pan and covered it ready for handling. Not without saving a mini cake for me to try if it is good though. And now I can blog about it because we ate the small piece from a leftover batter and it was all praises from Manny's discriminating taste. ;) It was very luscious and rich without being overpowering and the hints of lemon on the cake and glaze provides a good flavor kick on the cake.