How can I make a poundcake glaze that doesnt crack and break off after the first day?? I use lemon juice, powdered sugar and some Karo syrup but it still cracks off, especially if I freeze the cake for later use. I like to keep my poundcake at room temp. so I have some concern in using butter, buttermilk, cream cheese, etc in the glaze. Any help would be appreciated!!