Preheat oven to 350 degrees F. Grease the bottom of a 10 inch springform pan.

Peel, quarter, and remove the core of the apples. Slice thin lines into the tops of each apple without cutting through the apple. Do it hasselback style.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.

Add eggs one at a time and beat for 30 seconds on high speed after each addition. Add vanilla extract and lemon juice. Beat until combined.

Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tablespoon milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Be careful not to over mix the dough as then it will not cook correctly.

Transfer batter into prepared pan and smooth the top with a spatula. Rap the pan on the counter to make the dough even out. Distribute the apples with the sliced side up on top of the batter around the edges and then in the center.

Bake in the lower third part of the oven for 40 to 45 minutes, until lightly browned and a skewer comes out clean.

Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.