Almond Rosemary Cake with Lemon Creme Fraiche Glaze

By popular demand, my most recent foray into the world of flour and sugar:

Cake
1 stick unsalted butter, melted and cooled
1 C raw almonds
1 1/3 C AP flour
1/2 C instant polenta
1 T baking powder
1 t minced fresh rosemary
zest of 1 lemon
1/2 t salt
4 eggs, room temp
1/2 C white sugar
3/4 C creme fraiche

Syrup
1/2 C water
1/2 C white sugar
1 T fresh lemon juice

Glaze
1/2 C confectioners' sugar
1/4 C creme fraiche
1 T fresh lemon juice

Heat oven to 350 degrees. Butter an 11" springform pan. Toast almonds in oven until fragrant, about 5 minutes. Chop and then process until finely ground. Mix together almonds, flour, polenta, baking powder, salt, lemon zest, rosemary.
Separately, beat eggs with sugar until tripled in volume. Add creme 3/4 C fraiche and the melted butter and mix. Fold egg mixture into dry ingredients in three batches. Scrape batter into pan and bake for 25 minutes.
For syrup, combine water, sugar, lemon juice and bring to boil. Pour over baked cake while still warm and still in pan. Let cool.
For glaze, whisk together confectioners' sugar, creme fraiche, lemon juice until smooth. Spread over cake.