Peel and core the apples, then cut in half and slice thinly with a mandoline slicer. Add the lemon juice to the apples and set aside.
In a large bowl, mix the flour with a baking powder energetically with a whisk to remove all lumps. Then add all the other ingredients together and mix well with the whisk until you get a smooth batter.
Add the apples to the bowl with the batter and mix with a spoon.
Grease and dust with flour a 24 cm (9”) springform pan, then pour the cake batter and the apples in.
Bake in the middle rack of the preheated oven for 55-60 minutes or until a toothpick comes out clean. If the cake starts to brown too quickly, cover with aluminum foil and move to a lower rack.
This cake will keep its moisture and softness for 3-5 days if kept at room temperature and in a closed container.