In general, the lighter, airier cakes were tougher/more tender than the heavier, denser cakes. This is partly because the lighter cakes have thicker/thinner cell walls that are easier/harder to bite...

In general, the lighter, airier cakes were tougher/more tender than the heavier, denser cakes. This is partly because the lighter cakes have thicker/thinner cell walls that are easier/harder to bite through.

The main reason for using butter instead of another fat in this cake formula is for maximizing tenderness/moistness/fl avor/leavening