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Begin by peeling all the apples. Chop four of them into small cubes and slice the remaining apples into half-moon shapes for the topping. Drizzle lemon juice over the slices and toss to coat them.
In a large bowl, combine the sugar and eggs, whisking until the mixture is well blended.
Add the melted butter and milk to the egg mixture, whisking again until everything is incorporated.
Sift the flour and baking powder into the bowl, then add the lemon zest and vanilla extract. Mix until the batter is smooth.
Fold in the chopped apples gently.
Pour the batter into a cake tin and arrange the apple slices on top, starting from the outer edge and working towards the center. Sprinkle a little extra sugar on top for caramelization.
Place the tin in the middle of a preheated oven and bake until the cake is golden all over.
Once baked, remove the cake from the tin and let it rest for at least 15 minutes.
Before serving, dust the cooled cake with icing sugar.