For the hibiscus strawberry sugar swirl: 

• 2 tbsp strawberry powder or freeze-dried strawberries 
• 1 tbsp dried hibiscus flowers 
• 4 tbsp sugar 

For the bundt cake:

• 1 ¾ cup all purpose flour 
• 1 tsp baking powder 
• ¾ cup  butter, softened at room temperature 
• 1 ¼ cup sugar 
• 1/3 cup cream cheese, softened at room temperature 
• 5 large eggs 
• 1 tsp vanilla extract
• ¼ cup milk 

For the lemon glaze: 

• ½ cup powder sugar 
• 1 ½ tsp butter, melted 
• 1 tbsp lemon juice 
• 1 tsp lemon zest 
• 1 tsp milk