Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and set aside.

Peel, core, and chop the apples into small, uniform pieces. Toss them with lemon juice to prevent browning and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

In another bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined to avoid overmixing.

Gently fold in the chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice the cooled cake loaf into 8 slices and serve as desired. Enjoy your delicious apple and cinnamon cake loaf!

Store the cake loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.