Preheat the oven at 400F.
In the large bowl, crack and whisk the eggs. Add in the sugar and whisk some more.
Melt the butter in the microwave (15 seconds at a time) or in a pot on the stove and add it to the egg/sugar mix.
Then, add the baking powder, baking soda and the flour, mix well until it is full incorporated.
Next, add the almond flour and mix some more.
In a small bowl, put a little less than half of the cake batter and add in the cocoa powder and the red food colouring. Stir well.
In the larger bowl, add the almond extract.
Grease the bundt pan with a small piece of butter and a paper towel.
Pour some of the almond cake batter in the cake pan, then some of the red batter and alternate to make cake layers. Using a knife, create the swirls.
Bake the cake in the oven for 30 minutes or until a knife comes out dry from the cake.
In a ramekin, combine icing sugar and lemon juice. The consistency should be runny, add a drop at a time of lemon if it is too thick. Drizzle on the cake as desired.
Enjoy!