Preheat the oven to 180°C/350°F/Gas mark 4
Cream together the butter and sugar until fluffy. Beat in the sour cream. Sift together the flour, soda and baking powder. Fold in to the creamed mixture. Add the lemon rind/zest and the juice.
Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with almonds. Bake for 10-12 minutes until the edges are lightly browned. Cool in the oven for 1 minute before removing to a wire rack to cool completely. Store airtight at room temperature up to one week.
