Barley Lemon poppyseed cake (really not gf or vegan..possibly sponsored by the egg and butter boards)

Warning: this is a egg and dairy budget buster

beat 4 eggs
mix with 2 cups of sugar (used turbinado)
and 3 tb lemon curd
add 1 oz limoncello (optional) or 2 tb lemon extract
then1/2 teaspoon sea salt,
3/4 teaspoon baking powder,
1/2 stick butter melted (allow to cool somewhat so you don't have scrambled eggs) ,
1/2 cup almond milk or half and half or buttermilk or soymilk with lemong juice added
1/3 cup lemon juice,
zest of 2 lemons,
add 2 1/2 cups barley or sorghum flour
and whip til smooth (no need to mind overworking the gluten as barley is lower in gluten than wheat)
add more milk if flour was dry
(it will vary-barley being a whole grain tends to absorb water from the air)
It should look like a heavy waffle batter (and can be used that way too)
Mix in 3 tb (or more poppyseeds)
and pour into a  greased and floured bundt pan
Put in 350 F degree preheated oven and bake until med brown (barley darkens more than wheat)
until a toothpick comes out dry usually 45-min to 1 hr.

loosen sides  gently with knife and allow to cool at least 10 minutes
flip onto plate and tap to release
garnish with more lemon curd and a light dusting of powdered sugar or fresh fruit
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Inspired / altered from this recipe
http://blog.lemonpi.net/?p=5257
I used this lemon curd recipe. Leave time to chill so it won't cook the batter and can set.
http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
We used this as one of the civil union cakes and people were super psyched.