Swiss Feiner Apfelkuchen (Swiss Fine Apple Cake)

Stir butter till creamy. Gently add sugar, eggs, lemon juice, nutmeg, cinnamon, walnuts, and salt. stir till well blended. In a separate bowl mix flour and baking powder together. Gently add flour mix to buttery mix. Mix until stiff–add flour a little at a time until dough doesn't drop from the spoon. If it's too stiff, use lemon juice to thin it out. We don't need mountaintop peaks. Put in a greased flat spring form. I didn't have one, so I used a pie dish which worked out well. Pour dough into greased pie plate. Slice the apples in very thin slices (almost paper thin), Then sprinkle lemon juice on them so they don't turn brown. Group the slices to look like a 1/4 of the apple. (please look at the picture.) Place the apple sections on top of the cake mix, so as to make even spaces between apple and dough. Do not let apples touch the sides. Start by placing one section of apple in the middle, leave a small space of dough, then circle more sections of apple around that. (Outside edge of apple facing upward.) Repeat. Put in bottom rack in oven. Bake at 450 degrees for 10 minutes, then 350 for 30 minutes. Cool and remove from spring form. Sprinkle with powered sugar.