Preheat oven to 160 degrees C. Grease and flour a 25cm ring tin.
Cake: In a medium bowl sift together the flour, bicarbonate of soda and salt. Set aside.
In a large bowl cream together the butter and sugar until light. Beat in the eggs one at a time. Stir in the lemon zest and sour cream. Stir in flour mixture alternately with the brandy. Put the mixture into the prepared ring tin.
Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. Turn the cake out onto a wire cake rack and leave in upside down position. Place a baking tray under the cake rack. Poke holes in the bottom of the cake with a fork.
Syrup: Combine the sugar, water, peach schnapps and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Pour the syrup over the entire inverted cake until all of the syrup is absorbed. Let cake stand for a few minutes.
Glaze: In a small saucepan combine the apricot or peach jam, apricot brandy and 1 teaspoon lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.