Shortening

• Vegetable shortening was initially marketed as a lard substitute. Shortening is flavorless, so using it doesn’t alter the recipe’s flavor. It's also vegetarian, as it’s made from hydrogenated vegetable fats. That hydrogenation process turns the liquid fats into solids and makes the shortening creamy. Shortening can be used cup to cup for lard and produces similar results in terms of moistness. It works whether cold, softened or melted lard is required.

Butter

• Butter is an ideal substitute for lard in Italian cream cake. It offers plenty of fat, in fact it has more saturated fat than lard. Butter also has a creamy texture and taste. Butter does have its own flavor, and will slightly alter the cream cake. However, the buttery flavor goes well with many cream cake recipes. Butter can be used cup to cup for lard and produces the same moist results. Like shortening, butter works regardless of whether cold, softened or melted lard is required.

Margarine

• Margarine is a lighter version of butter, in terms of taste and saturated fat. It works well as a substitute for lard in Italian cream cake and leaves a far lighter taste impression than butter. Like butter, margarine can be used cup to cup for lard, but it will produce slightly drier results. It works for any temperature of lard.

Oil

• Oil is only suitable if melted lard is called for in the recipe. Otherwise, the oil may make your cake greasy and heavy. If melted lard is required, you can replace it cup for cup with vegetable oil. You can also use other oils to replace the melted lard, such as canola or coconut. However, avoid using olive oil, as it has a strong flavor that will come through in the cake. Oil will produce slightly drier and heavier results than lard. It will also reduce the creamy taste of the cake.

Applesauce

• Applesauce adds a subtle taste and fewer calories when used as a lard substitute. However, it cannot be used cup to cup for lard, due to its low fat content. Applesauce works best as a way to stretch a little fat a long way. Use 1/2 cup applesauce and 1/2 cup lard for every 1 cup lard in the recipe. Your cake will taste as moist, although not as light and creamy, as a full lard version. Applesauce works regardless of the temperature of the accompanying lard.