Preheat the oven to 350°F. Generously coat the bottom and sides of a 9-inch metal springform pan with vegetable oil spray or butter to ensure a flawless release.

In a medium bowl, vigorously whisk together the almond flour, yellow cornmeal, baking powder, lemon zest, chopped fresh thyme, and kosher salt. (This gluten-free foundation relies on the coarse cornmeal to provide structural support to the heavy almond flour).

In the bowl of an electric mixer, beat the 4 large eggs and ½ cup of granulated sugar together on medium-high speed until the mixture becomes highly aerated, pale, and fluffy.

Reduce the mixer speed to low. Stir in the ¾ cup of crème fraîche to enrich the batter, followed by a slow, steady stream of the melted butter.

Gently fold the dry almond and cornmeal mixture into the wet emulsion until just combined.

Pour the thick, textured batter into the prepared springform pan, using an offset spatula to smooth the surface into an even layer.

Bake in the preheated oven for 25 to 30 minutes. The cake is finished when the top is deeply golden brown and a wooden tester inserted into the center comes out perfectly clean.

While the cake bakes, prepare the infusion. In a small heavy-bottomed saucepan over medium-high heat, whisk together the ½ cup of granulated sugar, 2 tablespoons of fresh lemon juice, and ½ cup of water.

Bring the liquid to a rapid boil and cook until the sugar is entirely dissolved into a clear, slightly thickened syrup, about 2 to 3 minutes. Remove from the heat and cool slightly.

Remove the hot cake from the oven and transfer the pan to a wire rack set over a sheet of parchment paper.

Using a wooden skewer or toothpick, aggressively pierce deep holes across the entire surface of the hot cake.

Pour the warm lemon syrup slowly and evenly over the top, allowing the dense crumb to absorb the liquid entirely. Allow the cake to cool completely to room temperature in the pan.

In a small mixing bowl, aggressively whisk the confectioners' sugar, crème fraîche, and 1 tablespoon of lemon juice until a perfectly smooth, opaque glaze is formed.

Carefully remove the outer ring of the springform pan and transfer the cooled cake to a serving platter.

Spread the thick glaze heavily over the top of the cake, allowing it to drip slightly down the sides. Garnish the platter with fresh thyme sprigs or edible flowers before slicing.