Cake: Preheat oven to 180 degrees C. Butter and flour one ring tin.
In a mixing bowl cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with bicarb soda and salt. Add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
Soaking Syrup: Prepare the syrup in a saucepan by combining the sugar, peach schnapps, water and lemon zest. Boil for 1 minute.
Turn cake out onto plate and punch holes in bottom of cake with a skewer or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
Glaze: Combine the apricot jam, apricot brandy and lemon zest in a saucepan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.