For the dough, beat butter with sugar for 3 minutes. Add lemon zest.

Incorporate eggs and milk and mix.

Sift flour, baking powder and salt. Make a crown with the flour. Pour egg mixture in center.

Unite everything without kneading. Try not to transmit much heat from the hands. Divide in 1/3 and 2/3, wrap in plastic and let it rest in the refrigerator while preparing filling.

Preheat oven to 355F (180C)

Roll the 2/3 dough to 4 millimeters and cover bottom and sides of a buttered 28cm x 28cm (13-in x 9-in) pan. Refrigerate while making filling.

For the filling, coarsely grate peeled apples. Mix with rest of ingredients.

Distribute filling evenly on top. Cover with the 1/3 rolled dough.

Poke a few small holes on top layer. Bake for 30 minutes.

Make glaze. When cake comes out of the oven, glaze.

Let cool completely and cut in squares.