Lightly grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper. Preheat the oven to 350 degrees. 

Put ¾ cup of the granulated sugar into the bowl of a stand mixer and add the lemon zest. Rub the zest into the sugar for 1-2 minutes with your fingers until it becomes highly fragrant and the zest is well distributed throughout the sugar. Set aside.

In a separate small bowl, whisk together the flour, salt, baking powder, and cardamom. 

Add the eggs to the bowl with the sugar and lemon zest. Beat on medium speed for 3-4 min until the mixture thickens, turns pale yellow in color and is glossy. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla, apple cider, and cooled melted butter until well combined. Beat in the flour mixture in two additions, mixing just long enough until there are no longer any dry pockets of flour. Fold in the apples. 

Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the batter. Bake the cake in the preheated oven for 40-45 minutes or until a tester inserted into the middle comes out clean. Let the cake cool in pan for 20 minutes, then run palette knife gently around the pan and release the ring.

Sift powered sugar over the top of the cake if desired. Serve warm or at room temperature. 

Cover leftovers and keep them in the fridge. Enjoy within 3-4 days.