In a small bowl, mix together white sugar and lemon zest, massaging zest into the sugar with your fingerprints until the whole mixture is yellow and fragrant.

Add eggs and lemon sugar to the bowl of a stand mixer fitted with the beater attachment. Whip on medium-high speed for 5 minutes, or until light and fluffy.

On low speed, slowly stream in the melted brown butter until emulsified.

Combine buttermilk, sour cream, vanilla extract, and olive oil in a pyrex measuring cup or a bowl with a pouring spout.

Preheat oven to 350°F. Measure and sift the flour, baking powder, baking soda, and salt into a large bowl.

Turn off mixer and switch the beater attachment to the paddle attachment. Alternate adding your dry ingredients (1/3 at a time) with wet ingredients (1/2 at a time).

Butter and flour a metal miniature bundt cake pan and pat out excess flour. Spoon batter evenly into bundt ban molds, filling 3/4 of the way.

Bake for 40 - 50 minutes until cakes spring back when touched. Remove from oven and let cool for 15-20 minutes until warm.

Place a large tray or cutting board over the pan and flip over carefully to de-mold the cakes. Let cool fully.

To make glaze, mix your favorite strawberry preserves (or fruit puree of your choice) with 2 tbsp of lemon juice. Then add a pinch of salt and 1-2 cups powdered sugar until the glaze is nice and thick but still pourable.

Cover cakes generously and top with strawberry slices and fresh herbs or flowers.