Grease two bread pans or a bundt pan with lots of butter. Preheat oven to 350 degrees.
In a medium sized bowl, sift the baking mix, baking powder, baking soda, salt and pudding mix three times (or use a triple sifter once). Set aside.
Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 minute. Add in the lemon zest. Add the sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.
Add the egg, blend for 30 seconds. Scrape bowl. Add the vanilla and lemon juice, blend for 30 seconds.
With the mixer on low, add about half of the dry ingredients. When incorporated, add the coconut yogurt. Once incorporated, add half of what is remaining of the dry, mix. Add the sour cream, mix and then the remaining dry. In other words, alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.
If you are making the lemon crunch (which I recommend), mix all ingredients in a small bowl.
Pour the batter (which is super thick) into the prepared pans. Smooth out with a spatula and sprinkle with the lemon sugar mix if using.
Bake at 350 degrees, for 50 minutes.
Cool on the rack for 40 minutes before inverting on to a plate and then inverting back to the rack until it is completely cool.
