Step 1: Prepare the Dry Ingredients

In a medium bowl, mix the flour and baking powder together. Set aside.

Step 2: Prepare the Milk Mixture

In a glass, combine the milk with the lemon juice and let it sit for a few minutes. This will slightly curdle the milk, giving it a buttermilk-like texture, which helps create a moist cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the soft butter, sugar, vanilla extract, and grated lemon zest until smooth and fluffy.

Step 4: Add the Eggs

Add one egg and mix well until fully incorporated. Then, add the second egg and continue mixing until you get a creamy, smooth consistency.

Step 5: Incorporate the Dry and Wet Ingredients

Gradually add half of the milk mixture to the butter mixture, followed by half of the flour mixture. Mix gently. Then, add the remaining milk and flour, stirring until everything is well combined and you have a smooth batter.

Step 6: Prepare for Baking

Line a 22 cm (9-inch) round baking pan with parchment paper. Pour the batter into the pan, spreading it evenly with a spatula.

Step 7: Add the Apricots

Arrange the halved or quartered apricots on top of the batter, pressing them slightly into the cake.

Step 8: Bake the Cake

Preheat the oven to 180°C (350°F). Bake the cake for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Let the cake cool for a few minutes before slicing. Enjoy!