Preheat oven to 375 degrees, grease a 9” round cake pan or a rectangular 9 x 11-inch pan with baking spray. Line the bottom with parchment paper. Set aside.
In a large frying pan over low heat, melt 2 tablespoons of the butter, reserve 6 tablespoons for later. Add the apple slices and cook until tender, about 10 minutes.
In a small bowl mix together flour, salt and baking powder. In a large bowl, beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest. Stir in flour and apples. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes or test for doneness. Allow to cool in the pan for 15 to 20 minutes.
Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Before serving sprinkle with confectioners' sugar. This cake goes great with fresh whipped cream, or even a scoop of vanilla ice cream.
COOK'S COMMENTS: Other serving suggestions I have tried-- instead of confectioners' sugar, brush the top with honey while still warm. Or else swirl some dulce de leche all around the top.
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