Zest the lemon.

Peel apples, core and cut into halves.

Sprinkle with lemon juice.

Grease a spring form pan with soft butter or butter spray.

Sprinkle the spring form pan with brown sugar.

Finely slice 2 tbsp. of butter and top the brown sugar with butter slices.

Add the apples with the round end to the pan.

Beat the butter, salt and the sugar until light and fluffy.

Gradually add the eggs and beat for about 5 min.

In the meantime, mix flour and baking powder in one bowl and sour cream, lemon zest and lemon juice in another bowl.

Add flour and sour cream alternating to the bowl while beating.

Place the batter on top of the apples and spread evenly.

Bake for 50 -60 min. at 350 F in a preheated oven. Set a heatproof pan or aluminum foil below the cake in case some liquid _ leaks out of the cake pan.

Let the cake cool for about 10 min. and flip on a cake plate.

Allow to cool completely and sprinkle with powdered sugar.