will my cake be edible?

[GoldenGreen]

I made Nigella's maple and pecan bundt this afternoon - realised as I was putting the sour cream in that I only had 150ml rather than 250ml. I was in a hurry and just put an extra egg in, and the resulting cake looks ok - however I am now wondering what I will have done to the texture?! I want to give it to a friend tomorrow so can't just dig in and see ;-).

Should I give it to her and hope for the best or will it just be horrid and dense? Am no expert baker (as you can tell) so advice would be very much appreciated.

am sure it will be fine.
i have had MUCH worse disasters than this, and still given things away that have been appreciated...

Perhaps next time try and replace with a mixture of egg and milk - just to get to something closer to the original volume.

Thanks fallen - it was actually very nice! Making it again at the weekend so will see if it's even better when I do it right!