In many states, governors just announced that school will be closed for the rest of the year. Our district is stil saying mid-May, for now, but I think we all know what’s coming.

There are a few ways to get through this, but the best path forward I know is optimism, and lots of baking. Yes, more baking. It keeps little hands busy and hungry mouths fed. Baked goods are easy to make, bake and share (from front stoop to front stoop) or donate to those on the frontlines, who are risking their lives daily at at the very least, need fed something warm, soothing and a bit inspiring.

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If your pantry stash of flour is getting a good work out, as ours is, it might be time for a little detour. As exciting as warm buttered rolls, homemade sourdough and pillowy focaccia have been for the last four weeks, I woke up this morning craving something different.

Polenta, or cornmeal—is my favorite pantry staple—one that delivers on toothsome satisfaction. It’s a headliner in this lemony and bright cake, which is easy to make, store and serve up in that stretch between lunch and dinner when the kids are asking for snacks, again. Polenta cakes have an understated loveliness. They are tender, delicately hearty, and such a great canvas for flavor….

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Just about everyone I know loves a bright, lemony sweet for spring. Though the deep, puckery lemon finish of, say, a lemon bar, can’t be ignored, they’re a bit fussy for me these days.

This cake, on the other hand, which I adapted from dessert queen Maida Heatter, delivers the same overtly lemony flavor but without the cloying sweetness, and with much less work. It’s also beautiful, but that kind of easy beautiful I love most.

Here I mix gluten-free or regular all-purpose flour with almond flour and fine cornmeal or semolina for a texture that’s irresistibly tender. Make sure to brush on the glaze while the cake is still warm, which helps it absorb. You can serve this cake unadorned—it’s delicious all on its own—but if you have the time, add on the shingled lemons for a spectacular finish.

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