Using a box grater, grate the apples into a medium bowl lined with paper towels. Gather tops of paper towel together, and squeeze out excess juice. Return apples to bowl.
In a small bowl, whisk together the lemon zest, flour, light brown sugar, cinnamon, and baking powder.
Add the flour mixture to the apples and toss until the apples are evenly coated. Add the beaten egg and mix until completely combined.
Place a skillet over medium-high heat, and melt butter to coat the pan.
Place a heaping tablespoon of the apple mixture into the pan, slightly flattening the latke with the back of a spoon. Cook the latkes for about a minute or two on each side, or until golden brown. Repeat the process with the remaining apple mixture.
In a large mixing bowl, beat the whipping cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Keep beating until cream holds stiff peaks.
Top warm latkes with a dollop of vanilla cream and serve.