Preheat oven to 325ºF (170°C). Grease a 9x4-inch loaf pan with shortening and flour it. You can line it with a strip of parchment paper covering the bottom and the two narrow sides.

Beat 9 tablespoons unsalted butter and ½ cup sour cream in a large bowl until smooth, about 1 minute.

Add 1 teaspoon lemon zest and mix.

Add 1 ½ cups sugar gradually and beat until light and fluffy, about 3 minutes more.

Add 3 eggs, one at a time, incorporating each one before adding the next.

Add ½ teaspoon vanilla extract and 2 tablespoons fresh lemon juice.

Sift 1 ⅔ cups all-purpose flour with ¼ teaspoon baking soda and ¼ teaspoon salt and add it to the butter mixture in 2 additions, beating at low speed only until well mixed. Don't overbeat.

Pour batter into the pan and smooth the top.

Bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean.

Cool for 10-15 minutes on a wire rack, run a smooth-bladed knife around the edges to loosen and remove from the pan carefully.

Let cool completely before glazing.

Mix ¾ cup powdered sugar and 1 or 2 tablespoons lemon juice until smooth.

Put the cake on a wire rack and a piece of parchment paper below to catch the drippings.

Slowly drizzle the glaze along the center of the cake, letting it drip down the sides.

You can scoop the glaze that drips onto the paper and pour it over again. Do so quickly before the glaze sets.