1. Preheat your oven to 350°F (177°C) and ensure a rack is positioned in the middle of the oven.
2. Grease and flour a 9-inch springform pan.

Making the Batter

1. In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
2. Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
3. Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
4. Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
5. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
7. Transfer the batter into the prepared springform pan, spreading it evenly.

Arranging the Apples

1. Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
2. Arrange these apple quarters, slit-side-up, on top of the batter.
3. Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.

Baking the Cake

1. Place the cake pan on a baking sheet and position it on the middle rack of the oven.
2. Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
3. Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.

Preparing the Glaze

1. In a small saucepan, combine the sugar, honey, and lemon juice.
2. Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
3. Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.

Storage

1. Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.