Hi Zoey! Reducing sugar in baked goods will almost always cause them to be drier because sugar is considered a liquid ingredient (because it liquifies when heated.) Our blog article on reducing sugar in cake will be of help to you. This is a creamed style cake so according to the article, you should be able to decrease the sugar by 10%, potentially up to 25% though the cake may be a tad drier. This blog links to all of our baking with reduced sugar blogs at the bottom. 

• Reply