Preheat oven to 350 degrees F. Grease an 8x8 inch baking dish with butter or cooking spray. Line the bottom with parchment paper leaving overhang on two sides for easy removal.

In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until well combined. Small curds throughout are normal. For a completely smooth texture, blend the cottage cheese alone first before adding remaining ingredients.

Switch to a spatula and fold in almond flour and baking powder until no dry streaks remain. Do not overmix. Batter should look thick and creamy like thick pancake batter.

Add raspberries and fold in gently with two or three slow strokes. If using frozen berries, add directly from the freezer without thawing.

Pour batter into prepared dish and spread toward the edges. Bake for 30 to 35 minutes until edges are lightly golden and pulled slightly from the pan sides. The center should jiggle only slightly when the pan is gently shaken. If still liquid in the center, bake another 3 to 5 minutes and check again.

Let the bake rest in the pan for 10 to 15 minutes before cutting. Cut into 9 equal squares by making 2 cuts in each direction. Serve warm, at room temperature, or chilled.