Preheat the oven to a temperature of 350°F (175°C).

Prepare a standard bundt cake pan by greasing it thoroughly, either with butter in its melted state or with a high-quality cooking spray. Reserve for later use.

Thoroughly peel and core each of the three apples. Subsequently, finely dice two apples into approximately half-inch pieces. Grate the remaining apple using a standard box grater, ensuring the use of the larger grating side.

Transfer the prepared apples to a medium-sized mixing bowl. Incorporate two tablespoons of freshly squeezed lemon juice and one teaspoon of lemon zest. Mix until the apples are evenly coated. Set aside for future use.

In a separate, large mixing bowl, amalgamate the eggs and sugar. Utilizing an electric mixer, blend the ingredients until the mixture is light in hue and has achieved a fluffy consistency. This should take approximately 2-3 minutes.

Introduce the milk, olive oil, and pure vanilla extract to the mixture. Continue mixing until all ingredients are well combined.

Carefully sift in the all-purpose flour, baking powder, and salt. Mix until a smooth, consistent batter is formed without any visible lumps.

Incorporation of Apples:

Gently fold the previously prepared apple mixture into the batter until uniformly distributed.

Transfer the final batter into the pre-greased bundt cake pan.

As a finishing touch before baking, evenly sprinkle the surface of the batter with two tablespoons of granulated sugar.

Position the cake pan in the center of the preheated oven and allow it to bake for a period ranging from 40 to 50 minutes. The cake will be deemed ready when it slightly retracts from the edges of the pan and a toothpick, when inserted, emerges predominantly clean with a few attached crumbs.

Once baked, the cake should be allowed to cool on a wire rack for a duration of 10 minutes. Thereafter, carefully remove the cake from the pan and let it cool to room temperature.

For an elegant touch, dust the fully cooled cake with a fine layer of powdered sugar.