SOS! I Put Too Many Eggs in My Cake!

[Velda Mae]

I'm baking Ina Garten's Lemon Cake, which is a loaf cake. I realized as I was pouring the batter into the pan that I'd used twice as many eggs as the recipe calls for. Rather than throw out the batter, I decided to bake it. The cake is almost ready to come out of the oven and looks normal. My question is this -- what effect will the extra eggs have on the cake? WIll it be tougher? More fragile? Moister? The reason I'm asking is that I'm supposed to pour lemon syrup onto the cake. Will the cake be able to handle it or will the syrup turn the cake into pudding and cause it to fall apart? The cake also gets a glaze so it would be possible to omit the syrup, though the syrup does help make the cake very lemony.

[Velda Mae]

The cake was more dense than the last time I made it but it looked perfect and tasted fine. When this recipe is made properly, this cake is not soft or gooey. Even with the extra eggs, yesterday's cake was sturdy enough to absorb plenty of the lemon syrup and hold the glaze on top.

[todao]

Congrats Velda Mae, now you have your own variation on Ida's cake. I am aware that her recipe makes a very nice (not soft and/or gooey) dessert. My reference to that outcome describes some other recipes I've tried. Not always, but generally speaking, Ida Garten's recipes work very well.

[Hank Hanover]

So you used 8 eggs when the recipe called for four? Well I wouldn't put any syrup or liquid on it at all. I would think the extra eggs will make it even more moist. I'm not even sure I would glaze it.

[todao]

Aside from the possibility that the density of your cake will be greater, I don't think you have anything to worry about this time. Most lemon drizzle cake recipes produce a soft, sometimes gooey pudding like dessert. Just go for it and serve lots of good coffee on the side.