I found a cake recipe that calls for lard.
The art of German cooking and baking By Lina Wachtelborn Meier
In general, I suspect that if a recipe calls for vegetable shortening, one can probably substitute lard. I'm not a pastry chef though, so I recommend consulting food scientists or perhaps doing some experiments.
There's a bias against using lard in pastry, yet as this old book says:
Good lard is far better than poor butter...
It sounds believable to me that good lard would be better than poor butter. I'd rather eat wonderful Mangalitsa lard than lousy butter.