What actually happens if you pour a glaze over a loaf cake before it has cooled? Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid:

What actually happens if you pour a glaze/coating over a still hot or warm cake?

Does it soak it through, set up as it should, or drip a lot? How does it affect the consistency of the cake?
The icing will seem like it's melting and soak though the pound cake. The effect will be similar to soaking the cake with simple syrup. A pound cake is fairly 'solid' so the consistency shouldn't be affected very much, unless you use enormous amounts of icing.