Preheat the oven to 400°F (200° C).
Beat 1 cup of sugar with butter until fluffy, and then stir in two eggs. Gradually mix in the flour and the lemon peel.
Shape the dough into a ball, wrap it in foil and chill in the refrigerator for 30 minutes.
Peel and quarter the apples and remove the seeds. Cut into slices and drizzle with lemon juice.
Soak the raisins in the alcohol.
Roll out 2/3 of the dough thinly on a floured surface and place in a greased springform pan (10" or 26 cm diameter). Press the edges up part way up the sides.
Distribute the apple slices on the dough, overlapping one another. Spread the raisins and the remaining sugar over the apple slices.
Roll out the remaining 1/3 of the dough and cut into strips about 3/8" or 1 cm wide. Place the strips to form a lattice on top of the apples.
Separate the remaining egg. Whisk the egg yolk and brush over the pastry lattice.
Bake the cake at 400°F (200° C) for about 45 minutes. Once the cake has cooled completely, dust it with powdered sugar before serving.
Preparation time: 35 minutes (plus baking and cooling time)