Maureen, the glaze should be absorbed into the cake to add more lemony sweet flavor and keep it even more moist. It's important to keep in mind that glazing (not icing) should be done while the cake is still hot. If the cake is allowed to cool before the glaze is applied, then it won't absorb nearly as well and could form the hard shell you're describing instead. Once the cake is fully cooled, then the icing can be applied (if you choose to add it). Mollie@KAF

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