Preheat your oven to 375°F (190°C). Prepare a 6-cup capacity loaf pan (approx. 8×4 inches on the bottom and 9×5 inches on the top) by buttering the short ends or using nonstick spray. Line the bottom and the two long sides with parchment paper and place the pan atop a rimmed baking sheet to capture any overflow.

Peel and core your apples. Using a mandoline or a sharp knife, slice them as thin as about 1/8-inch. In a large bowl, gently toss these apple slices with the juice of half a lemon to keep them vibrant.

In a medium bowl, combine the melted butter, granulated sugar, and kosher salt. Whisk in the eggs and vanilla extract until smooth. Stir in the flour until the batter becomes silky, then slowly blend in the milk. Pour this luscious mixture over the apple slices and mix gently with clean hands to evenly coat the apple pieces.

Reserve about a dozen apple slices for a decorative finish. Arrange the remaining slices in overlapping layers along the interior edges of the prepared pan, ensuring neat coverage. Fill any gaps with smaller or broken pieces. Pour any extra batter over the assembled apples and tap the pan lightly on the counter to release trapped air bubbles. Finally, artistically fan the reserved apple slices atop the batter.

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, and the apples are tender without any raw crunch. Once done, transfer the pan to a cooling rack for 5 minutes. Brush the top with the warmed apricot preserves and allow the cake to cool completely in the pan as it settles into a flatter, refined shape.

Once at room temperature, run a knife along the parchment-lined edges to loosen the cake. Lift it out using the parchment handles and transfer it to a serving plate. Slice, and if desired, dust with powdered sugar before serving.