preheat the oven to 375º. Butter and flour a 9” round cake pan. Place a piece of parchment in the bottom of the pan.
In a large frying pan over low heat, melt the butter, reserve 6 tbs for later.
Add the apple chunks to the pan and cook until tender over medium heat, 7-10 minutes.
In a small bowl mix together the 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 mixture and sauteed apples (leave out any butter left in the pan). Pour into the prepared pan, smoothing the top.
Bake until the cake is golden brown, about 30-35 minutes. Transfer the cake to a wire rack to cool in pan for 5 minutes.
Invert the cake onto a plate to remove the pan and then invert again on your serving dish.
Serve warm from the oven with a sprinkle of confectioners sugar, whipped cream or ice cream.