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.