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Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the eggs and powdered sugar until light and foamy. Add the melted butter, milk, vanilla paste, and lemon zest. Whisk to combine. Stir in the baking powder, salt, and flour. Mix until just combined. Set the batter aside.
Peel and core the apples. Cut them in half and slice very thinly (about 2 mm thick) using a mandoline. Slice them horizontally into half-moons.
Reserve one apple for the top. Add the remaining five apples to the batter and gently fold with a spatula, coating all slices evenly.
Spoon the apple batter into the prepared pan, a little at a time, pressing down gently as you go to flatten and tightly pack the apple slices. Arrange the reserved apple slices on top in a decorative pattern, if desired.
Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
In a small saucepan or microwave-safe bowl, warm the apricot preserves with 1 teaspoon of water. Stir until smooth, then brush over the top of the cake for a glossy finish. Let the cake cool completely before slicing and serving.