Lemon polenta cake

2.5 cups SR flour
3/4 cup caster sugar
1/2 cup polenta
250g butter, melted
finely grated rind and juice of 2 lemons
3 eggs, lightly beaten
3/4 cup sour cream
3/4 cup lemon marmalade

1. Preheat oven to 180C. Line a 22cm round cake tin with baking paper. Combine flour, sugar and polenta in a large bowl. Add butter, lemon rind, 1/3 cup of lemon juice, egg and sour cream and stir until just combined. Spoon mix into tin and smooth surface. Bake for 55-60 mins or until cooked when tested with a skewer. Stand for 10 mins before turning out to cool.
2. Put cake on a wire rack over a tray or plate. Set a small heavy based pan over a low heat, add marmalade and remaining lemon juice and stir until mix is hot and combined. Spoon mix over cake and leave to stand for 10 mins.