Lemon Pound Cake Glaze

Directions

1. Preheat oven to 325 F - (160 C)
2. In a small bowl, combine flour, baking pwdr, salt, lemon balm and zest.
3. In another bowl, beat the room-temperature butter with an electric mixer. Gradually add the sugar till the mix is smooth. One at a time, add in the egg yolks while beating between each addition. Add in vanilla. Add in half of the flour mix. Then add in lowfat milk and lemon juice. Finally, add in the remaining flour mix till just combined.
4. In a copper bowl (if you have it), beat the egg whites till stiff peaks form. Fold into the batter. Butter and flour a 1-qt bundt pan and pour batter into it, smoothing the top.
5. Bake in the middle of the oven for 45-55 min or possibly till golden on top and the tester comes out clean. Cold on cake rack (with cookie sheet underneath it) for 15 min and then invert on rack to cold completely. (Cake can be made 1 day ahead and kept chilled and covered.)
6. Glaze:In a small bowl, add in lemon juice and gradually whisk in confectioners' sugar till thick and smooth.
7. When cake has completely cooled, apply the glaze onto it with a pastry brush (or possibly alternatively, if not using fondant just drizzle glaze on top and let it drip down the sides of the cake).
8. Fondant:In a bowl, combine water and corn syrup and add in to saucepan with sugar already in it. Stir over low heat till well-mixed and heated to 92 degrees Fahrenheit. The liquid should be thin sufficient to be poured but thick sufficient so which it doesn't run off the cake. Stir in extract and colour.
9. Once the glaze has hardened, pour the fondant over iced cake, flowing from the centre and moving out in a circular motion. Touch up the sides with a spatula.
10. Serve at room temperature with strawberries.