German apple cake

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Mix the soft butter with sugar, vanilla essence, and a pinch of salt for 4-5 minutes (you can beat it with a mixer).
Add the eggs together with the sour cream, incorporate the sifted flour.
Remove the lemon zest and transfer it to a 20 cm diameter pan, previously greased with butter and sprinkled with semolina. Level the surface.
Peel the apples, cut them in half, remove the core, and slice thinly.
Place the slices slightly incorporating them into the dough. Bake for 55-60 minutes at 180°C.
Serve the cooled cake. Enjoy!