How would you restore sweetness and moisture in this bundt cake? This is a follow-up to my first question about this bundt cake recipe. 

I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically:


reduce 2.75 cups sugar to 1.5 cups
use 4 whole eggs instead of 3 whole and 3 yolks
use 1/3 cup cream instead of 3/4 cup




The consistency and crumb are now excellent. It looks like a pound cake (see photo). But things are a little dry and no longer sweet enough so I'm looking for advice on next steps to head back towards the original while still making the dough work. It seems like the only way to increase sweetness is to add some sugar back. For dryness, would you


increase cream
increase yolks
decrease cooking time
other?
My suggestion would be to just go with the sugar increase, it might be sufficient to increase moisture. You can combine it with less baking time, if you want to - try using a thermometer and bake to 94 C, maybe 96 if it gets out underbaked. 

If it still feels dry, you should add fat, not water. Increase the butter, and maybe add one more yolk. 

You can also use an artificial sweetener instead of sugar, but it will again increase your dryness problem. An interesting option would be to use another form of sugar - replace part of the original sugar with some molasses or a syrup (corn syrup, agave syrup, whatever you find). It will make a moister, heavier cake, but also change the flavor profile. 

I must also say that people rarely find pound cake to not be moist enough. If you don't like it that way, you might be the kind of person who likes cakes extra moist, so it might be worth looking into cakes soaked in syrup after baking. You will find most recipes for that from Middle Eastern sources. If that's what you like, you might want to try syruping this one too, it will solve both your moisture and your sweetness problems.