Peel the Pinova apples, remove the core and cut into small cubes. Proceed until you have 400 g of apple cubes. Grate lemon zest and put aside. Squeeze the lemon juice and pour on the apple cubes to avoid browning. Melt butter in a small saucepan or in the microwave but don’t brown.

Put the warm melted butter in a large bowl together with sugar, lemon zest and a pinch of salt and mix with a whisk. Add yolks and continue to mix with the whisk. Add sieved flour and baking powder and mix by hand to get a smooth and homogeneous dough.

Beat egg whites until stiff in a mixer or in another bowl with an electric whisk. Gently fold the beaten egg white into the mixture with a spatula. Add the apple cubes and mix in with a spatula.

Butter a pound cake mold (approx. 25x10x8 cm) and cover the two long sides and the base with baking paper. Flour the two short sides that are not covered with baking paper. Fill the dough into the mold and bake at 175° (top/bottom heat) for about 60 minutes (make the toothpick test). Allow your pound cake to cool completely before removing it from the mold with the help of the baking paper edges. Arrange on a serving dish and sprinkle with powdered sugar.

You can store the pound cake at room temperature, possibly covered, for at least 3 days.