Lemon Icing

Yields icing for 1 (9-inch) loaf cake 

1¾ cups confectioners’ sugar (sifted)

¼ cup milk

1 egg white (pasteurized)

1 teaspoon pure lemon extract

1½ tablespoons lemon zest

¼ teaspoon salt

1. Combine milk, egg white, and lemon extract in a bowl. Whisk well. Slowly mix in confectioners’ sugar.
2. Add lemon zest and salt. Whisk until all ingredients are thoroughly incorporated and icing is smooth.