Butter and flour a tube cake tin. Preheat oven to 180 C / Gas 4.
For the cake: Cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sieve flour with bicarbonate of soda and salt; add soured cream and brandy ending with flour. Pour into tin and bake for 1 hour 15 minutes.
For the Syrup: Place sugar, peach schnapps, water and lemon zest into a saucepan. Bring to the boil and boil for 1 minute.
Turn cake out onto plate and punch holes in bottom of cake with a skewer. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
For the glaze: Bring the jam, apricot brandy and lemon zest to the boil and boil for 1 minute. Drizzle over the cake. Scatter with flaked almonds.