Orange-Poppyseed Pound Cake

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21/2 cups granulated sugar

1 Tbs. orange liqueur, such as Cointreau

1 tsp. pure vanilla extract

1/2 tsp. table salt

1/3 cup poppyseeds

8 oz. cream cheese, softened at room temperature

4 tsp. finely grated orange zest

6 large eggs plus 2 large egg yolks, at room temperature

1-1/2 tsp. baking powder

2/3 cup fresh orange juice

1/3 cup granulated sugar

12 oz. (2-2/3 cups) all-purpose flour; more for the pan

12 oz. (1-1/2 cups) unsalted butter, softened at room temperature; more for the pan

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