👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 24cm (9-inch) round cake pan.

   💡 Tip: Using parchment paper on the bottom can help with easy removal.
2. 2

   Peel, core, and grate the apples. If they release a lot of juice, gently squeeze out some excess.

   💡 Tip: Use a box grater on the larger holes for best texture.
3. 3

   In a large bowl, cream together the softened butter and sugar until light and fluffy.

   ⏱️ 5 minutes
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

   💡 Tip: Ensure each egg is fully incorporated before adding the next.
5. 5

   In a separate bowl, whisk together the flour, baking powder, and cinnamon.

   💡 Tip: Whisking dry ingredients ensures even distribution of leavening agent.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   💡 Tip: Overmixing can lead to a tough cake.
7. 7

   Fold in the grated apples and optional raisins or walnuts.

   💡 Tip: Gently fold to keep the batter airy.
8. 8

   Pour the batter into the prepared cake pan and spread evenly. Sprinkle the top with a little extra sugar.

   💡 Tip: Even distribution of batter ensures even baking.
9. 9

   Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.

   ⏱️ 55 minutes
10. 10

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

    💡 Tip: Cooling in the pan slightly prevents the cake from breaking when inverted.