Preheat the oven to 180℃. Grease a 23cm springform round baking tin and line the base with baking paper.
Peel, core and thinly slice the apples, put into a bowl and pour the lemon juice over the top, then set aside.
In a large mixing bowl, or stand mixer, whisk together the eggs, sugar and lemon zest until soft peaks form.
Sift half the flour, baking powder and salt into the whisked egg mixture and gently fold through. Add the melted butter, fold in gently. Then sift in the remaining flour and add the apples and continue to fold through gently until all the ingredients are combined.
Spoon the cake batter into the prepared tin and bake for approximately 40 minutes or until a skewer comes out clean.
Allow the cake to cool in the tine for 10 minutes before transferring to a wire rack. Serve the cake warm, with a dollop of whipped cream. Enjoy!
